Dining & Entertainment

Chef Eric’s Chilled Spring Asparagus Salad

Chilled Spring Asparagus Salad

2 each Asparagus bunches
2 cups Couscous (uncooked)
½ cup Kalamata olives (pitted, sliced)
½ cup Feta cheese
¼ cup Pine nuts (toasted)
¼ cup Mint (chiffonade)
1 Lemon zest (use juice for dressing)
1 tsp Salt
½ tsp Black pepper

⅓ cup Extra Virgin olive oil
3 tbsp Whole grain mustard
2 tbsp Red wine vinegar
2 tbsp Lemon juice
1 tsp Salt
½ tsp Black pepper

1. Preheat  the oven to 425 degrees
2. Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 tbsp of olive oil, sprinkle with a generous pinch of salt, cracked pepper, and half of the lemon zest. Roast in the oven until just tender, approx. 10-15 minutes. Cut into bite size pieces. (Alternatively, you can grill the asparagus for extra flavor)
3. Bring a large pot of salted water to a boil. Add 2 cups of Israeli Couscous and cook until al dente.
4. While couscous is cooking, make the dressing. Stir all ingredients together in a small bowl.
5. Drain couscous and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve chilled and serve as a salad.

I hope you will all enjoy it.
~ Chef Eric Wadlund

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