Fresh spring asparagus salad with buttermilk herb dressing
This fresh spring asparagus salad features blanched asparagus, crisp lettuce, and radishes, all tossed in a tangy buttermilk herb dressing. It's a light and vibrant dish perfect for spring dining.
Cook time 8 min
Prep time 10 min
Ingredients:
2 cups asparagus2 tbsp dill
6 tbsp dried milk
3 tbsp mayonnaise salad dressing
2 tbsp chives
1 tsp vinegar
1/2 tsp black pepper
1/2 tsp salt
3 garlic cloves
2 heads lettuce
1/2 cup radishes
{'recipe_name': 'Fresh Spring Asparagus Salad with Buttermilk Herb Dressing', 'description': 'This fresh spring asparagus salad is a delightful mix of crisp vegetables and a tangy buttermilk herb dressing. Perfect for a light lunch or a side dish at dinner, this salad celebrates the vibrant flavors of spring with simple, wholesome ingredients.'}
Instructions:
- Trim the woody ends off the asparagus stalks.
- Cut the asparagus into 1 to 2 inch pieces.
- Bring a pot of water to boil. Once boiling, add the asparagus and blanch for 2-3 minutes, until bright green and just tender.
- Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- In a bowl, combine the dried milk and mayonnaise salad dressing.
- Add the finely chopped dill and chives.
- Stir in the vinegar, black pepper, and salt.
- Add the minced garlic and mix well.
- If the dressing is too thick, you can thin it out with a small amount of water or buttermilk until you achieve the desired consistency.
- In a large salad bowl, combine the torn lettuce, blanched asparagus, and sliced radishes.
- Drizzle the buttermilk herb dressing over the salad.
- Toss gently to ensure all ingredients are well coated with the dressing.
- Serve immediately as a refreshing side salad or a light main dish.
- Enjoy your Fresh Spring Asparagus Salad with Buttermilk Herb Dressing!
{'summary': "Enjoy this refreshing salad as a taste of spring with every bite. The crisp asparagus, crunchy radishes, and the creamy, herb-infused dressing come together to create a dish that's not only nutritious but also utterly delicious.", 'serving_suggestion': 'Serve the salad immediately for the best flavor and texture. Pair it with a light white wine or enjoy it as a side dish with grilled chicken or fish for a balanced meal.'}
Fresh spring asparagus salad with buttermilk herb dressing FAQ:
Blanch the asparagus for 2-3 minutes in boiling water until bright green and just tender. Be careful not to overcook it.
Yes, you can prepare the buttermilk herb dressing a day in advance. Store it in an airtight container in the refrigerator. Stir well before using.
If you don't have dried milk, you can use buttermilk or regular milk. Adjust the quantity of mayonnaise if necessary to maintain the desired dressing consistency.
Store any leftover salad in an airtight container in the fridge. However, it's best to keep the dressing separate from the salad to prevent wilting. Consume within 1-2 days for optimal freshness.
The asparagus should be bright green and tender but still slightly crisp. You can taste a piece after blanching to check for doneness.
Tips:
- Preparing Asparagus: For best results, blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath to retain its vibrant color and crisp texture.
- Herb Insights: Fresh herbs can elevate the flavor of the dressing. If available, use fresh dill and chives instead of dried versions.
- Mixing the Dressing: Whisk the dried milk, mayonnaise, vinegar, black pepper, salt, and minced garlic until smooth. Adjust the seasoning as needed before tossing it with the salad.
- Storing Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing can be stored separately for up to a week.
Nutrition per serving
4 ServingsCalories 150kcal
Protein 11g
Carbohydrates 20g
Fiber 2.86g
Sugar 15g
Fat 3.96g
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