Asparagus salad

I had this salad at the Lost Fire in Cape Porpoise, Maine and had to recreate it! It's so delicious and so simple!

Asparagus Salad

Serves 6

Ingredients

• 2 pounds Asparagus, bottoms trimmed

• 2 Avocados, sliced into cubes

• ½ c Parmesan Cheese, shaved

• 2-3 Red Fresno Chiles, sliced into thin strips, 1 inch length, seeded

• 1 Tsp Coarse Sea Salt

• 7 ounce container Arugula 

Dressing

Ingredients

• ¼ c Extra Virgin Olive Oil

• 2 Tbsp Fresh Lemon Juice

• ½ Tsp Lemon Zest

• 1 Tsp Shallots chopped

• ½ Tsp Dijon Mustard

• ¼ Tsp Coarse Kosher Salt

• ⅛ Tsp Black Pepper

Directions

1. In a medium saucepan or skillet filled ⅔ with water and 1 tsp salt, bring to a boil over medium heat. 

2. Add the asparagus and blanch them for 2 minutes unless they are very thin for 1 minute. 

3. Immediately remove the asparagus from the water with tongs and add them to a large bowl filled with cold water with ice cubes to stop the cooking process. Once cool, drain and pat dry. Cut into 1 inch pieces and place in a container and refrigerate for at least an hour.

4. Mix the dressing ingredients in a small bowl or container.  Mix well, set aside.

5. Slice the fresno chiles, scraping out the seeds then cut into thin slices, then add to the asparagus along with the dressing and mix.  Add most of the shaved parmesan cheese (saving some to sprinkle over top). Toss gently and add more salt and pepper if needed for taste. Add the avocado and fold in gently.

6. Place a small layer of arugula on the plate (I like to use oblong but any size will do) then add the asparagus over top of the arugula in a heaping pile.  Sprinkle the remaining shaved parmesan and serve immediately.