Blanched Asparagus with Mediterranean Salsa
Prep time: 20 min
Cook time: 5 min
Servings: 6
1 - 100 gram
Bright, simply blanched asparagus takes on a flavor-packed Mediterranean salsa with tomatoes, shallot and fresh herbs. Serve it as appetizer, salad, or side dish!
Ingredients
1 1/2 pounds asparagus
water
1 zest lemons
1 tbsp sea salt
Directions
Make the Mediterranean salsa.
In a cooking pot or large saucepan, bring 8 cups of water, seasoned with 2 tablespoons of kosher salt, to a boil. Have a large bowl of ice water ready next to it (this is an ice bath for the blanched asparagus).
When water comes to a rolling boil, add the prepared asparagus. Boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to the bowl of ice water for 1 minute to stop the cooking process. Drain; set aside to cool down a bit (or if you prefer to serve it as a salad, chill in the fridge for a bit).
When ready to serve, arrange the asparagus on a serving platter. Season with salt and pepper. Add a drizzle of good extra virgin olive oil and lemon zest. Top with the Mediterranean salsa.