Asparagus Salad

So fresh and tasty

This is a really easy dish to make. The great thing about it is that anything can go in it along with the asparagus. I have used olives, fresh tomatoes, cucumber as well as many leftover roasted vegetables before. Anything that tastes good cold and tossed with oil and vinegar will work. Use a medium quality dry sherry for the dressing, I like Osborne.

 Cold Asparagus Salad

• 1 bunch asparagus ends trimmed and cut in half
• 1 small onion diced fine
• 1 yellow pepper diced medium fine
• 1/8 cup Olive oil
• 1/8 cup cider vinegar
• 1/8 cup dry sherry
• 2 cloves garlic minced
• 1 tbsp chopped fresh basil
• Salt/pepper

Parboil asparagus in salted water until tender crisp. I like to add the bottoms first and cook for one minute then add the tips and cook one minute more. This keeps the tips from getting mushy while the thicker ends cook. Strain asparagus and dunk in ice water to stop the cooking process. Strain and place asparagus in a bowl with other vegetables. In a small bowl mix oil, vinegar, sherry, garlic, and basil well. Pour dressing over vegetables and chill in refrigerator for 30 minutes. Season with salt and pepper and serve.