Asparagus Green Onion Cucumber And Herb Salad Recipes

CUCUMBER AND ASPARAGUS SALAD

Steps:

• Take the woody end off of the asparagus and blanch until bright green. Once done put into ice bath for 5 minutes. Then take asparagus and put on paper towel to dry.
• Take the cucumber and peel. (You can leave the peel on if you perfer) cut into slices then cut into halves.
• Take the basil and roll the leaves up and cut.
• Put everything in the bowl and mix.

ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD

Steps:

• For dressing:
• Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
• DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
• For salad:
• Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
• Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
• Arrange asparagus on platter. Spoon cucumber mixture over and serve.

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING

Steps:

• Combine vinegar, shallot, dijon, basil, tarragon and time.
• Slowly whisk in oil to form an emulsion.
• Season with salt and pepper.
• Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
• Arrange in bowl, top with blue cheese, garnish with basil leaves.