Wild asparagus is a green vegetable that grows in contact with sunlight, highly appreciated for its flavor, as well as for its vitamin content, since it is rich in vitamins A, C and E, as well as containing foliate (antioxidants). The best time to taste them is between the months of March to May, although now it is very common to find bunches of green asparagus at any time of the year.
They are eaten cooked and go very well with sauces such as mayonnaise or vinaigrette. They can also be grilled, fried or au gratin, resulting in an excellent accompaniment for meat or fish dishes. That is why this time I am sharing the recipe for my wild green asparagus salad, so that you can enjoy it whenever you want.
Ingredients to make Wild Asparagus Salad:
- 350 grams of wild asparagus
- 200 grams of fine green beans
- 300 grams of broad beans (fresh or frozen)
- 50 grams of baby spinach leaves
- 1 Shallot unit
- 1 piece of finely chopped red chili
- 1 teaspoon sesame oil
- 4 tablespoons of olive oil
- 1 tablespoon lemon juice
- 1 tablespoon toasted white sesame seeds
- 1 teaspoon of black seeds
- 1 teaspoon salt
How to make Wild Asparagus Salad:
The first step to make this wild asparagus salad is to put a large saucepan with boiling water, put the asparagus cut into 3 or 4 centimeter pieces, discarding the hard ends, and blanch them for 5 minutes . With the help of a slotted spoon we take them out and put them in a bowl with cold water with ice to stop the cooking at once.
In the same water, cook the clean and chopped green beans and blanch them for 10 minutes. We take them out and put them also in the bowl of asparagus. After 5 minutes, drain them and let them dry.
Then we introduce the beans in the same hot water and we have them scalding for 10 minutes. We take them out, drain and cool under cold running water. We remove the skin by pressing with the index finger and thumb.
We also prepare the dressing for the green asparagus salad: to do this, mix the finely chopped chili, sesame oil, olive oil, lemon juice, sesame seeds, black seeds and salt to taste.
Finally we put all the vegetables in a salad bowl, with the shallot cut into thin slices and add the rest of the ingredients along with a teaspoon of salt, stir everything carefully and serve our wild asparagus salad.
