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
Instructions
- 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!