Asparagus and Cucumber Salad
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 5
Ingredients
  • 1 bunch asparagus (3/4 – 1 lb)
  • 1 large cucumber
  • Salt
  • 2 Tbsp canola oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp white wine vinegar
  • 1 Tbsp brine from capers
  • 1 tsp honey
  • Pinch salt
  • freshly ground black pepper to taste
  • 2 Tbsp capers, drained
  • 1 medium shallot, sliced thinly
  • ½ Tbsp chopped fresh tarragon
  • zest from 1 lemon
Instructions
  1. Peel cucumber, quarter lengthwise and slice ¼ inch thick. Spread in a colander and sprinkle evenly with salt. Toss around, sprinkle more salt and toss again to evenly coat.
  2. Place colander in a bowl to catch water.
  3. Let sit about 25 minutes to draw out excess water.
  4. Meanwhile, mix dressing: canola oil, lemon juice, vinegar, brine, pinch of salt, and pepper.
  5. Add capers and shallot to dressing and let sit about 20 minutes to pickle/mellow shallot.
  6. Snap tough ends off asparagus and discard.
  7. Slice asparagus into 1 ½ to 2 inch sections.
  8. Bring a pot of water to boil and boil asparagus 2 minutes until crisp/tender.
  9. Drain and submerge in ice water to stop cooking.
  10. Once cool, blot asparagus dry on paper towels.
  11. After cucumber has set 25 minutes, add 1 Tbsp of the water collected in the drainage bowl to the dressing.
  12. Rinse cucumber well, spread on a couple layers of paper towel. Cover with a couple more layers of paper towel and press gently to dry and press out surface moisture.
  13. If you’re preparing the salad ahead of time, you can refrigerate the dressing separate from the asparagus and cucumber until close to serving time.
  14. When assembling the salad, reserve a little of the lemon zest for garnish.
  15. Mix asparagus, cucumber, tarragon, rest of lemon zest and dressing. Salad can be served immediately or marinate about a half hour. (It’s best to serve within about a half hour as the ends of the asparagus will slowly start to yellow from the acid in the dressing.)
  16. Toss salad to coat well. Taste and add salt or pepper if desired. Sprinkle with reserved lemon zest and serve.
Recipe by Savory Nature at https://savorynature.com/2014/05/28/asparagus-and-cucumber-salad/