Asparagus season is here and so is the hot weather. When it’s hot, I try not to use the oven and stove. I’ve always barbequed asparagus but last Saturday while I was working at the Wychwood farmers market, I wanted to snack on something. I tried eating Asparagus raw and it was pretty good. I brought it home and threw a dressing for it and served it to a few friends to see if they’d enjoy it too. They did. Hope you do too!
2 bunches (or about 2 pounds) pencil-thin asparagus, tough ends trimmed and chopped into 1/2-inch pieces
1/2 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 garlic cloves, roughly chopped
1 teaspoon Dijon mustard
1.5 tablespoons extra virgin olive oil
1/2 tablespoon of sesame oil
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan or Nutritional Yeast (for vegan version)
Combine red wine vinegar, lemon juice, sesame oil, garlic, Dijon mustard and blend until smooth. Transfer to a medium bowl. Whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.
In a medium bowl, toss the asparagus with the dressing. Let the dressing wilt and soften for 20 minutes before serving. Transfer to a serving platter and top with the grated Parmesan or Nutritional Yeast.