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Chopped Asparagus Salad

This quick and elegant salad features tender, vibrant blanched asparagus tossed with finely minced shallots and a tangy champagne vinaigrette. Finished with delicate shavings of fresh Parmesan, it's a refreshing and sophisticated side dish, perfect for light lunches or as an accompaniment to a main course.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 871.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Kosher salt and freshly cracked black pepper
  • 1 pound medium asparagus trimmed
  • 1 small shallot chopped
  • 1 to 2 tablespoons champagne vinegar
  • 2 to 3 tablespoons garlic-infused extra-virgin olive oil
  • 1/4 pound chunk Parmesan

Equipment

  • 1 Large Pot
  • 1 Tongs
  • 2 Mixing Bowls One for ice bath, one for mixing salad
  • 1 Vegetable Peeler
  • 1 Sharp Knife and Cutting Board

Method
 

  1. Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
  2. In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.

Notes

1. Blanching the asparagus: Ensure your water is aggressively boiling and generously salted. Immediately shocking the asparagus in an ice bath is crucial to halt cooking, preserve its vibrant green color, and maintain a crisp-tender texture. Overcooked asparagus will be limp and lose its appeal.
2. Shallot preparation: For a milder flavor and even distribution, mince the shallot as finely as possible. This ensures no harsh raw onion bites.
3. Garlic-infused olive oil: A high-quality garlic-infused oil will significantly elevate the flavor. If unavailable, you can gently warm a few minced garlic cloves in regular extra-virgin olive oil and let it cool before using.
4. Parmesan cheese: Always use a fresh chunk of Parmesan and shave it yourself. Pre-grated or pre-shredded Parmesan will not provide the same delicate texture or robust flavor. The shaves add a beautiful visual and textural contrast.
5. Seasoning: Taste and adjust seasoning before serving. The kosher salt used for blanching and the Parmesan itself will contribute salinity.