This is such a simple salad to prepare and the recipe can’t be more clear. It’s perfect for the summer because both primary ingredients are in season. And really, you only need seven ingredients in all, so you shouldn’t pass this one by.
If you enjoy blanched asparagus and fresh cucumber, look no further. This simple salad is going to be right up your alley. It’s got a nice vinaigrette of white wine vinegar, honey mustard, fresh dill and extra-virgin olive oil, so the veggies are going to be coated with some nice flavor. Add some salt and pepper seasoning to all that and you’ll be set. A perfect asparagus and cucumber salad for a barbecue or get-together. It doesn’t get better than this.
1 Pound Fresh Asparagus, Trimmed and Cut into 1 1/2 Inch Pieces
2 Large Cucumbers, Trimmed and Sliced into 1/4 Inch Rounds
3 Tablespoons White Wine Vinegar
2 Teaspoons Honey Mustard
2 Tablespoons Fresh Dill, Minced
1/3 Cup Extra-Virgin Olive Oil
Ground Black Pepper
Before I go any further, I’d like to thank Hannaford for this recipe. Once a month, this supermarket releases a magazine called “Fresh” that has some really great looking recipes in it. I’ve already shared a few others on this site that were perfect. This is another one of the good ones.
Prep the Vegetables
Really, all this involves is some slicing. I first took the woody ends off of the asparagus and cut the remaining pieces into 1 1/2 inch lengths. Then, I trimmed both ends from the cucumbers and sliced each one into 1/4 pieces. I put each vegetable into separate bowls.
Blanch the Asparagus
Put 4 cups of water into a medium sized saucepan. Then, add 1 teaspoon of salt to the water and place the pot over high heat. Bring the water to a boil and add the asparagus to it. Let the asparagus cook for 2 minutes and then turn off the heat. Drain the water from the pot and fill it back up with cold water. Do this twice and then drain the pot once and for all. What you should be left with is some nice bright green and tender vegetables.
Next, combine the asparagus and the cucumber into one large bowl.
Prepare the Vinaigrette
In a medium sized bowl, add the vinegar, honey mustard, dill, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and olive oil. Whisk until these ingredients and mixed well.
Toss All Ingredients
Pour the vinaigrette over the vegetables in the large bowl. Then, toss everything together. Divide the salad between bowls or plates and serve.
The Final Salad
I told you this was easy to make. It took no time at all. It’s good too! Give this recipe a try and let me know what you think. Enjoy and thanks for reading!