Shelly's Recipe

ASPARAGUS-HERB SALAD WITH LEMON AND PARMESAN

Category: Salad

1 1/2 lb fresh asparagus
Combine; add asparagus, mix gently:
1/2 cup torn fresh flat-leaf parsley
1/4 cup torn fresh dill
1/4 cup torn fresh mint
Minced zest of 1 lemon
2 tbsp olive oil
Juice of 1/2 a lemon
1/4 cup Parmesan, shaved
Salt and pepper to taste

Tearing herbs by hand prevents them from turning dark and gives the salad a rustic look. To keep the colors bright, toss the salad with the oil-lemon mixture just before serving.

Trim off and discard the woody stems of the asparagus; cut the spears in half crosswise. Then cut the bases and tips in half lengthwise, keeping them separate. Blanch the bases in boiling salted water for 1 minute; add the tips and cook an additional minute. Transfer asparagus to an ice bath, then drain and pat dry.

Combine herbs and zest in a large bowl. Add asparagus, oil, lemon juice, Parmesan, and seasonings; mix gently. Serve at room temperature.