All the components in this salad can be made ahead. It will take you just a few minutes to compose the salad before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Bring a large pot of salted water to the boil. Prepare an ice bath by filling a large bowl halfway with ice and adding cold water. Snap off the tough bottom part of each stem and peel the asparagus from just below the tip down to the base to eliminate any stringy toughness and to ensure even cooking. (Don’t overpeel; use a vegetable peeler to gently remove only the thinnest layer of skin.) Parboil the asparagus until the stems just bend, about 3 min. (Lift one stem out of the water with tongs, hold the base of the stem in your hand. The tip of the asparagus should just bend over at a 45-degree angle.) Transfer the asparagus immediately to the ice bath to stop the cooking and preserve the green color. Remove the asparagus from the water as soon as it’s chilled and drain it well. Refrigerate until about 15 min. before you compose the salad so that the asparagus isn’t served cold.
Make Ahead Tips
Make the ginger-lime glaze and the Asian Vinaigrette for the salad several days or one week ahead. Section the grapefruit and peel and parboil the asparagus for the salad in the morning. Put the grapefruit slices in the ginger glaze one hour to 30 minutes before serving.
I have been making this recipe for years and it's always been a pleaser. The flavours are fresh and aromatic. The glaze is delicious and has so many uses, great on chicken, delicious as the syrup for a cold drink and lovely on a bowl of tart fruit. At times I have substituted orange sections for the grapefruit and that works too. A great salad when you want something different. No one else will show up at a pot luck with this one unless you share the recipe with all your friends.
I didn't have rice vinegar, so I used rice cooking wine. I didn't have dry sherry, so I used tawney port. My guests raved about the salad, and said it elevated the dinner to a professional level. Peeling the grapefruit sections was very tedious, but I would repeat the process in a moment. An execellent recipe. Thank you, Fine Cooking.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?