Lemon-Dill Asparagus with Belgium Endive

For me, asparagus signals the start of spring! The first signs are the purple and white varieties popping up at the farmers markets everywhere. I absolutely love viola asparagus. Combined with Belgium endive in a tangy lemon-dill dressing, it makes a perfect side dish or salad.

Viola asparagus is similar in appearance and flavor to the white and green varieties, though is differentiated by its violet hue, tender, less fibrous texture and fragrant flavor, offering a preferred sweetness – it has a twenty percent higher sugar content than other asparagus varieties.

Lemon-Dill Asparagus with Belgium Endive

If you are looking to dress this lemon-dill asparagus salad up a little differently, it also combines wonderfully with the addition of fresh peas or crisp slices of tangy apples.

Sadly viola asparagus loses its beautiful color after being blanched, but at least its delicate sweetness remains.

Lemon-Dill Asparagus with Belgium Endive
5 from 1 vote
Print

Lemon-Dill Viola Asparagus with Belgium Endive

Lemon-Dill Asparagus: a simple, quicky and delicious recipe with viola asparagus and Begium endive in a lemon-dill dressing with a sprinkling of parmesan.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 302 kcal
Autor Elle

Ingredients

  • 500 g fresh purple passion viola asparagus, trimmed (alternatively use green or white asparagus)
  • 2 Belgium endive, chopped
  • 6 green onions, white/light green parts only, sliced thinly
  • 8 tablespoons extra-virgin olive oil
  • zest of 1/2 organic lemon
  • juice of 1 large organic lemon, or 2 small lemons
  • 1 tablespoon chopped fresh dill
  • sea salt and freshly ground pepper, to taste
  • freshly grated parmesan, garnish

Method

  1. Snap the woody stem from the asparagus and blanch in a pot of boiling water for about 45 seconds to one minute (depending on size); asparagus should remain crisp. Immediately transfer the asparagus to a bowl of ice water. Once cool, drain.
  2. Whisk together the olive, oil, lemon juice, zest, and dill. Season with salt and pepper and combine thoroughly.
  3. In a serving bowl, toss the asparagus, endive and green onions with the dressing until coated. Garnish with parmesan and serve. Enjoy!

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Lemon-Dill Asparagus with Belgium Endive recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

LEAVE A REPLY

Please enter your comment!
Please enter your name here