Blanched Asparagus Recipe with Mediterranean Salsa

Bright, simply blanched asparagus takes on a flavor-packed Mediterranean salsa with tomatoes, shallot and fresh herbs. Serve it as appetizer, salad, or side dish! Vegan. Gluten Free.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the Mediterranean salsa. In a mixing bowl, add the tomatoes, shallots, garlic and herbs. Season with salt, pepper, and sumac. Add lemon juice and a generous drizzle of extra virgin olive oil. Mix and set aside so flavors will meld nicely (or, if you prefer, cover and chill until ready to serve).

Step 2

In a cooking pot or large saucepan, bring 8 cups of water, seasoned with 2 tablespoons of kosher salt, to a boil. Have a large bowl of ice water ready next to it (this is an ice bath for the blanched asparagus).

Step 3

When water comes to a rolling boil, add the prepared asparagus. Boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to the bowl of ice water for 1 minute to stop the cooking process. Drain; set aside to cool down a bit (or if you prefer to serve it as a salad, chill in the fridge for a bit).

Step 4

When ready to serve, arrange the asparagus on a serving platter. Season with salt and pepper. Add a drizzle of good extra virgin olive oil and lemon zest. Top with the Mediterranean salsa. Enjoy!

Step 5

Prepare ahead Instructions: you can serve this at room temperature or chilled. If you plan to prepare ahead and chill, you can do so a few hours or one night in advance. Store the Mediterranean salsa and asparagus separately in the fridge, in tight-lid containers until ready to serve.

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