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 Time10minutes
Cook Time5minutes
Total Time15minutes
Servings4
Calories302kcal
AutorElle
Ingredients
500gfresh purple passion viola asparagus, trimmed (alternatively use green or white asparagus)
2Belgium endive,chopped
6green onions,white/light green parts only, sliced thinly
8tablespoonsextra-virgin olive oil
zest of 1/2 organic lemon
juice of 1 large organic lemon,or 2 small lemons
1tablespoonchopped fresh dill
sea salt and freshly ground pepper,to taste
freshly grated parmesan,garnish
Method
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.
Whisk together the olive, oil, lemon juice, zest, and dill. Season with salt and pepper and combine thoroughly.
In a serving bowl, toss the asparagus, endive and green onions with the dressing until coated. Garnish with parmesan and serve. Enjoy!