Asparagus Salad (yummy)
Yes, I know this is supposed to be an art blog, but I just couldn't resist posting this one. After all....food preparation is an art form isn't it? Spring has finally arrived and asparagus is in season. The dressing on this salad is to die for. I make it and then eat half the dressing (to test it of course) before it gets to the salad!
1 lb of fresh thin asparagus cut into 1 inch pieces (give or take) I'm guessing that much...I use 1 1/2 bunches sold in the store.
1 cup of sliced English cucumber (I leave the skin on)
3 green onions sliced or 1/2 small onion sliced into rings
1/4 to 1/3 cup fresh ground Parmesan cheese (or to your taste)
2tbsp Dijon mustard (less if you aren't a Dijon mustard fan)
2 tbsp white sugar
2 tbsp rice vinegar (you can use white vinegar, but I like the mildness of the rice vinegar)
1 tsp dry mustard
4 tbsp vegetable oil (I use canola)
1/4 cup fresh dill weed
cook the asparagus for about 2 minutes, rinse in cold water to cool. Drain well
when cool add sliced cucumber, onion, and cheese chill for at least one hour
whisk the dressing together....chill at least 1 hour.
Just before serving add the dressing to salad, salt and pepper and toss. Enjoy