Fine Cooking Magazine - November/December 2020

Servings: 4 to 6 as a first course

One of the great surprises about white asparagus is how deliciously crisp and refreshing it is raw. Slicing it thin makes peeling unnecessary, but be sure to trim off the tough bottom inch or so of each stalk.

Ingredients

12 oz. white asparagus, bottom ends trimmed, sliced very thinly on a sharp diagonal
1/2 oz. (about 1 cup) fresh flat-leaf parsley leaves
2 Tbs. dried cranberries
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 Tbs. Champagne vinegar
1 tsp. honey

Calories (kcal) : 100
Fat Calories (kcal): 80
Fat (g): 9
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 7
Cholesterol (mg): 0
Sodium (mg): 50
Carbohydrates (g): 4
Fiber (g): 1
Protein (g): 1

Preparation

In a medium bowl, toss the asparagus with the parsley leaves and cranberries. Lightly season with salt and pepper. Whisk together the oil, vinegar, honey, and 1/4 tsp. each salt and pepper until emulsified. Toss the salad with enough dressing to lightly coat, passing any extra dressing at the table, if you like.

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Ingredient Spotlight

IN THIS RECIPE
Asparagus
IN THIS RECIPE
Flat-leaf Parsley
IN THIS RECIPE
Cranberries
FEATURED
Quail Eggs

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What We're Cooking Now

Name: White Asparagus, Parsley, and Cranberry Salad
Yield: 4 to 6 as a first course servings
Ingredients: 12 oz. white asparagus, bottom ends trimmed, sliced very thinly on a sharp diagonal; 1/2 oz. (about 1 cup) fresh flat-leaf parsley leaves; 2 Tbs. dried cranberries; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 Tbs. Champagne vinegar; 1 tsp. honey