This is a welcome departure from your every day greens and dressing. I was inspired by a fava bean/asparagus salad recipe in Bon Appetit. The salad is served cold, but be sure to save the frying of the shallots for the last minute- you want them to be extra crispy. You know how chefs are always talking about peeling asparagus? I never, ever peel my asparagus. I snap off the woody end and get to cooking. This time, I took the advice of Ina and Martha and peeled the ends of the asparagus with a peeler. What a nice, elegant difference it made! No stringy ends, and nothing stuck between the teeth either.
- 3 T. olive oil
- 1 T. parmesan cheese, finely grated
- 1 T. fresh lemon juice
- salt and pepper
- 1 bunch asparagus (trimmed and peeled:)
- 1 C. frozen, thawed peas
- 3 T. vegetable oil
- 2 shallots, thinly sliced
Combine the olive oil, parmesan, and lemon juice with a whisk and season with salt and pepper, then set it aside. Heat a saucepan of water to a boil and drop in the asparagus. Cook for about three minutes, until just tender. Rinse under cold water to stop the cooking. Toss the thawed peas and cooked, cooled asparagus into a bowl with the dressing. Cover and chill. Just before serving, heat the vegetable oil in a small skillet over medium high heat. Fry the shallots until golden brown and crispy, about two minutes. Use a slotted spoon to transfer them to a paper towel. Top the cold salad with the hot shallots and serve. A little sprinkling of crunchy Maldon salt at the end would be totes delish!