This beautiful spring side dish is simple, light, and perfect for brunch. The lemon and thyme vinaigrette is so easy to prepare.
The arrival of asparagus in your market is a sure sign of spring. You either love or hate this iconic spring vegetable. I'm on the love side! Its unique flavor can be described as slightly earthy or has a mild grassy taste. Asparagus will taste bitter if it's past it's prime, or if it is cooked improperly. I think that's why many people aren't a fan. So, its really important that you buy asparagus at their peak in the season, and don't overcook them to where they are mushy.
Whether it's steamed, grilled, baked in a quiche, or tossed in a salad, asparagus is very versatile. The long spears and tight tips make this stately veggie a popular side dish to an elegant dinner plate of fish or steak.
But I'm keeping it casual!
I like this salad for its simplicity of ingredients and ease in making it. The vinaigrette comes together in a snap. Sadly, I did not take a photo of the salad with the dressing on it, which is disappointing I know! The dressing is what enhances the taste of all of the flavors in this salad. You will have to trust me on this.
I love the contrast of colors from the bright green of the asparagus, the purple of the red onion, and the yellow and white from the egg. This looks a little like a retro classic, doesn't it?
Blanching the asparagus in boiling water and then cooling it down in an ice bath keeps the beautiful green color and retains a little crunch. You can do this step a day before you plan on serving. Be careful not to overcook the asparagus to the point where it is floppy. You want the spears to still be a little firm. The dressing can be made a day in advance too.
With our Arizona days getting hotter as summer approaches, this is a refreshingly cool and light side dish. You can either serve as an appetizer for a casual dinner party or as part of an informal luncheon menu. The simple ingredients and the beautiful way it's presented are what make this adaptable to any occasion. I think it has WOW factor!
I hope you try this lovely, yet simple, side dish for your next get together.
Until next time, friends. XO!
Chilled Asparagus with Lemon Thyme Vinaigrette
Serves 6 to 8
Ingredients
2 bunches asparagus, washed, ends trimmed
1 small red onion, fine chopped (about a cup)
5 hard boiled eggs, peeled, sliced or chopped
1/4 cup olive oil
1/2 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 teaspoon fresh chopped thyme
Kosher salt
Pepper
Method
Fill a large bowl half way with cold water and put a few handfuls of ice in it. Set to the side. In a large pot or sauce pan (large enough for the asparagus to lay down in), bring 8 cups of water to boil. Add 2 tablespoons Kosher salt, and cook asparagus for 2 minutes, for thin asparagus, 3 or 4 minutes for larger spears. Super thin asparagus will take a few seconds. Remove asparagus and place in bowl of cold water. This will stop the cooking process. Drain asparagus, pat dry. After the asparagus cools, lay asparagus on a serving platter with cut ends facing in. Add chopped onion in the middle, then add sliced or chopped egg on either side of the onion. Cover with plastic wrap and chill in the refrigerator.
For the vinaigrette, combine the olive oil, Dijon, lemon juice, and chopped fresh thyme in a bowl or use a small mason jar with a lid. Whisk together, if using a bowl, or shake the mason jar to combine all the ingredients together. Add Kosher salt and pepper to your taste.
Before serving, drizzle vinaigrette over chilled salad.