3 lbs freshly picked asparagus, trimmed

1 bunch green onions

3 cups fresh small cucumbers, scrubbed clean

1 Tbsp fresh parsley

1 Tbsp fresh chives

1 Tbsp fresh mint

2 tsp fresh tarragon

3 Tbsp fresh lemon juice

1 Tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp sea salt (or pink)

1/2 tsp freshly ground black pepper

3/4 cup light olive oil

  • Fill a large pot with water and salt and bring to a rapid boil.
  • Meanwhile, prepare an ice bath in a large bowl with ice and water and set in sink.
  • When water boils, quickly cook asparagus until just crisp-tender, only about 1 to 2 minutes.
  • Remove and quickly put in ice bath to cool and stop cooking.
  • Drain well and set aside.
  • Chop green onions and put in large bowl.
  • Scrub cucumbers, trim ends, cut lengthwise, then slice thin and add to bowl with onions.
  • Add all the fresh herbs to the bowl and mix together well; keep cool.

Make dressing by whisking together the lemon juice, red wine vinegar, mustard, salt, and black pepper, then slowly start streaming in oil, whisking steadily, until dressing is creamy.

  • Pour dressing into onion cucumber bowl and toss to combine.
  • Arrange the asparagus on salad plates and spoon the dressed onion cucumber mixture over the top.
  • Taste and salt if desired.

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