Lemon, Pepper, and Asparagus Salad

Spring has finally sprung here in Cincinnati. And with the addition of a shiney new grill to our family, we’ve been opting for easy-peasey meals which include grilled meat and a pile of fresh vegetables. For maximum ease of meal prepping, we just grill the veggies, but sometimes I like to prepare them in other ways.

Lemon Pepper Asparagus Salad

Lemon, pepper, and asparagus salad is one of those ways. This salad really highlights the fresh in-season asparagus. Since it cooked for a few minutes on the stovetop, it keeps a nice crunch and vibrant color.

The lemon juice and freshly ground pepper just enhance those flavors. I threw in some heirloom cherry tomatoes to add some color and texture to the dish. You could make it with or without the tomatoes.

Lemon Pepper Asparagus Salad

One note about fresh tomatoes. I ALWAYS season them with coursely ground sea salt and freshly ground pepper. No matter what I’m doing with them, they always get seasoned. And don’t be afraid to use some salt on tomatoes. I remember watching an episode of Barefoot Contessa years ago where she talked about how the flavor of a tomato can really be enhanced by some salt, and how it’s hard to over-salt a tomato. I took those words to heart and firmly agree with her.

One Year Ago: Marbled Chocolate Chip Bundt and Pumpkin Cinnamon Swirl Bread
Two Years Ago: Lemon Garlic Roasted Chicken and Carrot Cake and Cheesecake Cake
Three Years Ago: Spring M&M Pretzel Treats and Vanilla Buttercream
Four Years Ago: Fauxstess Cupcakes and Spinach Pasta with Chicken Sausage, Mushrooms, Goat Cheese and Tomato

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Lemon Pepper Asparagus Salad

Yield: Serves 4-6

Ingredients:

1 bunch asparagus (rinsed)
zest and juice of 1/2 lemon
2 tsp pepper
1 tsp salt
2 Tbsp extra virgin olive oil
1/2 pint cherry tomatoes, sliced in half
bowl of ice water (for blanching)

Directions:

Chop the asparagus into small pieces.

Put the asparagus and a splash of water in a pot on the stove top. Cover with a lid and cook on medium heat for 2 to 3 minutes, until asparagus turn bright green. Turn off the heat and transfer the asparagus to the ice bath.

Allow to sit in the ice water for a couple of minutes. Drain and transfer to a mixing bowl.

Add the oil, salt, pepper, lemon juice, and tomatoes and stir well. Chill in the refrigerator until ready to serve. Garnish with extra lemon zest if desired.

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3 Responses to “Crockpot Keilbasa and Kraut for Oktoberfest!”

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    1
    catherine — October 20, 2008 at 4:39 pm

    i love the combination of textures and flavors in this, and the way the keilbasa kind of pops when you bite into it. yum!

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    2
    wyndesnow — October 22, 2008 at 3:47 pm

    This was really good. I made it last night and I called my mom and told her to write down the recipe and to try it. The sausage just melted in my mouth and the kraut did not have the normal kraut taste. This will be a keeper.

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    3
    Jen — October 22, 2008 at 5:28 pm

    Glad you liked it! I agree the sugar makes it not have the normal kraut taste. Very good.

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