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  • Kamui Den Cold Asparagus Salad

    1 vote
    Kamui Den Cold Asparagus Salad
    Prep: 10 min Cook: 2 min Servings: 4
    by The Dusty Baker
    200 recipes
    >
    This simple recipe replicates the dish that was recently hailed as "the best asparagus I've ever had". Flash-boiling with extra salt and tossing in a simple sauce makes all the difference.

    Ingredients

    • 1 bunch of asparagus
    • salt (table salt for boiling and I used rock sea salt for flavoring)
    • freshly cracked black pepper
    • olive oil
    • lemon juice (fresh preferred)

    Directions

    1. Trim the ends off of each spear and then cut in half, so that your pieces are about 3″ long. Bring a medium pot of water to a boil with a lot of salt… I estimate that I used about 2 tablespoons. While waiting for the water to boil, prepare an ice-water bath and make sure you have a colander ready. When at a roiling boil, drop in asparagus and cook for 1 1/2 – 2 minutes, until the thickest spear is soft enough to easily pierce with a fork but the pieces still have a lot of firmness to them.
    2. The vibrant green after boiling
    3. Quickly drain and toss in the ice-water bath, swirling the asparagus to make sure they’re all submerged.
    4. While the asparagus chills, whisk together 2 Tbsp very good virgin or extra-virgin olive oil, 1 Tbsp fresh lemon juice, and freshly cracked salt and pepper to taste. Toss the cold asparagus in and then drain as much of the oil off as possible. Use excess oil for drizzling

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