Asparagus Salad With Smoked Salmon & Meyer Lemon Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus in boiling water for 2-3 minutes until crisp-tender. Immediately transfer to an ice bath to stop the cooking process.
• STEP 2.In a small bowl, whisk together the Meyer lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 3.Arrange the blanched asparagus on a serving platter. Top with smoked salmon slices and drizzle the Meyer lemon vinaigrette over the salad.
• STEP 4.Garnish with fresh dill or chives, and serve immediately.

Cooking Tips

• Make sure to trim the tough ends of the asparagus before blanching.
• For extra flavor, you can lightly grill the asparagus before assembling the salad.
• If you can't find Meyer lemons, regular lemons can be used as a substitute.

Storage and Serving

• This salad is best served immediately after assembling to maintain the crispness of the asparagus.
• If you need to prepare it in advance, you can blanch the asparagus and make the vinaigrette ahead of time. Store them separately in the refrigerator and assemble the salad just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. However, the asparagus may lose some of its crispness.