This Week’s Recipe: Asparagus Salad
Photo by Sue York/ladailypost.comIngredients:
1 ½ pounds asparagus
½ cup olive oil
Ziploc bag
1 clove of garlic, pressed
Salt and cracked pepper
½ of a red pepper sliced and chopped into 1 inch pieces
½ cup of red onions sliced thin and chopped to 1 inch pieces
1 jalapeño chili, seeded and sliced thin and chopped into 1.2 inch pieces
½ cup fresh cilantro, chopped
1/3 cup olive oil
Fresh lime juice to taste
Directions:
Bend the asparagus and where it breaks off, use the top and throw away the bottom.
Photo by Sue York/ladailypost.comPar-boil the asparagus for 2 minutes. Pull out the asparagus and cool it with cool water bath. Place the cool asparagus in the Ziploc and pour the ½ cup of olive oil.
Photo by Sue York/ladailypost.comMove the bag around so that all of the asparagus is covered in oil. Grill on a hot grill for about 4 minutes.
Photo by Sue York/ladailypost.comCool and cut into 1 inch pieces. Add all of the ingredients together and mix well.
Photo by Sue York/ladailypost.comChill at least 1 hour. Serve either cold or room temperature.
Asparagus Salad
Photo by Sue York/ladailypost.com