Asparagus Chopped Salad With Meyer Lemon Dressing Food

ASPARAGUS WITH MEYER LEMON BREADCRUMBS

Steps:

• Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

ASPARAGUS CHOPPED SALAD WITH MEYER LEMON DRESSING

Steps:

• Whisk together the lemon juice, orange juice, zest, vinegar, mayonnaise, mustards, honey and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Heat a grill to high or a grill pan over high heat. Brush the asparagus with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, turning once, for crisp tender. Remove and cut on the bias into 1-inch long pieces. Combine the meclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat, season with salt and pepper. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with pita chips

CHOPPED ASPARAGUS SALAD

Steps:

• Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
• In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.

GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING

Steps:

• Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
• Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.