Asparagus And Bean Sprout Salad Recipe

1. 1

   Prepare an ice-water bath in a bowl large sufficient to contain the asparagus.

2. 2

   Bring a medium-size pot of salted water to a boil.

3. 3

   Add in asparagus to boiling water and cook for 4 min.

4. 4

   Remove asparagus from water using tongs or possibly a slotted spoon and 'shock' asparagus in ice bath to stop cooking process and preserve its bright color.

5. 5

   Remove asparagus from ice bath, allow to dry on paper towels, cut into 1/2 inch pcs, and set aside.

6. 6

   Place dill, nuts and Parmesan in a food processor and pulse till smooth.

7. 7

   With machine running, slowly drizzle extra virgin olive oil into mix in a steady stream till emulsified but with a slightly grainy consistency.

8. 8

   Season with salt and pepper to taste.

9. 9

   Toss asparagus and sprouts in a large bowl with all but 4 Tbsp.

10. 10

    of the dill pesto and place an equal portion in center of each of 4 salad plates.

11. 11

    Spoon a small amount of pesto around perimeter of each plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.