Looking for a refreshing and vibrant salad that will elevate your dining experience? Look no further than this Asparagus Herb and Pecorino Salad with Lemon Infused Oil! Bursting with fresh flavors and a delightful crunch, this Italian-inspired dish is perfect for any occasion, whether it's a summer picnic or a fancy dinner party. With just a handful of simple ingredients and a quick preparation time, you'll be amazed at how easy it is to impress your guests with this culinary masterpiece. Get ready to tantalize your taste buds and discover the secret to a salad that’s as delicious as it is beautiful!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 bunch asparagus, trimmed
- 1/4 cup fresh herbs (basil, parsley, or mint)
- 1/4 cup pecorino cheese, shaved
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Begin by preparing the asparagus. Rinse the asparagus under cold water to remove any dirt or grit. Trim the woody ends of the asparagus by snapping them off or cutting them with a knife, ensuring you only keep the tender parts.
- Bring a medium pot of salted water to a boil. Once boiling, carefully add the trimmed asparagus to the pot. Blanch the asparagus for about 2-3 minutes, until they are bright green and tender-crisp.
- While the asparagus is blanching, prepare an ice bath by filling a large bowl with ice and cold water. Once the asparagus is done cooking, quickly transfer it to the ice bath using a slotted spoon to stop the cooking process. Let it cool for about 2 minutes, then drain and pat dry with a kitchen towel.
- In a small bowl, prepare the lemon-infused oil. Combine the 3 tablespoons of olive oil, 1 tablespoon of lemon juice, and the zest of 1 lemon. Whisk together until well combined. Season with salt and pepper to taste.
- In a large mixing bowl, combine the blanched asparagus, 1/4 cup of your choice of fresh herbs (basil, parsley, or mint), and the shaved pecorino cheese.
- Drizzle the lemon-infused oil over the salad mixture and gently toss to combine, ensuring the asparagus and herbs are evenly coated with the dressing.
- Adjust seasoning with additional salt and pepper if needed. Serve immediately on a platter or individual plates, garnished with extra pecorino cheese and herbs if desired.
Tips
- Choose Fresh Asparagus: Look for firm, bright green asparagus with tightly closed tips for the best flavor and texture. The fresher the asparagus, the more vibrant your salad will be!
- Perfectly Blanch: Keep an eye on the asparagus while blanching. You want them to be tender-crisp, so don’t overcook! The ice bath is crucial to stop the cooking process and maintain that beautiful green color.
- Customize Your Herbs: Feel free to mix and match your herbs! Basil, parsley, and mint all bring unique flavors to the dish, so experiment to find your perfect combination.
- Quality Olive Oil: Since the lemon-infused oil is a key component of this salad, using high-quality extra virgin olive oil will enhance the flavor significantly.
- Presentation Matters: For an elegant touch, serve the salad on a large platter and garnish with additional shaved pecorino and fresh herbs. A beautiful presentation makes the dish even more appealing!
- Serve Fresh: This salad is best enjoyed fresh, so prepare it just before serving. If you need to make it ahead of time, keep the dressing separate until you're ready to toss and serve.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 4g
Protein: 5g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
