Asparagus-Cashew Salad in Romaine Cups: Simple Seduction in Three Courses
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
If you'd like, you can eat this salad with both fingers and forks. The long, trough-shaped Romaine leaves hold neatly cup dressing and nuts. Asparagus were always finger food. Their aphrodisiac qualities are obvious. Prepare all the ingredients ahead of time. Dress the salad just before eating.
Ingredients
- 1/2 pound pencil-slim asparagus, tough bases of their stalks trimmed away
- A large skillet filled with boiling salted water
- Juice of 1 orange
- 1 large shallot, minced
- 2 tablespoons wine or cider vinegar
- 2 generous tablespoons coarse mustard
- About 3 tablespoons extra-virgin olive oil
- About 10 medium-sized pale green inner leaves of Romaine lettuce
- Salt and fresh-ground black pepper to taste
- 1/3 cup coarsely chopped salted cashews
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Instructions
- 1. Wash asparagus in a sinkful of cold water. Bring salted water to a boil, slip in asparagus and simmer about 2 minutes, or until a stalk resists being pierced with knife, but isn't hard. Very gently turn into a colander. Rinse under cold running water to stop cooking and set the bright green color. Set aside.
- 2. Beat together dressing ingredients in a bowl and taste for seasoning. Wash and thoroughly dry the Romaine.
- 3. To serve, take a little of the dressing a moisten the asparagus with it. Toss the rest with the Romaine leaves. Heap them on 2 salad plates, top with the asparagus and sprinkle with the cashews.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
