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Salads | |
| 1 1/2 teaspoons kosher salt, plus more for the blanching and shocking water 2 bunches thin asparagus, trimmed 1/4 cup apple cider vinegar 1 teaspoon honey 3/4 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1 shallot, sliced 1 tablespoon unsalted butter 1/2 cup panko breadcrumbs 1 teaspoon lemon zest 1/2 teaspoon flakey sea salt, such as Maldon 1 1/2 cups cherry tomatoes, halved 2 ounces feta, crumbled | |
| Bring a large pot of water up to a boil and season generously with kosher salt. Add the asparagus and cook until crisp-tender, 2 to 3 minutes. Transfer to a salted ice water bath to stop the cooking. Drain well, then pat dry and arrange on a serving platter. Refrigerate. For the vinaigrette, whisk the vinegar, honey, salt and 1/2 teaspoon black pepper in a medium bowl. Slowly stream in the olive oil while whisking to emulsify. Add the shallots and allow to marinate for 10 minutes. Meanwhile, melt the butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden brown, 4 to 5 minutes. Remove and combine in a small bowl with the lemon zest, flakey salt and remaining 1/4 teaspoon black pepper. To assemble the salad, use a slotted spoon to remove the shallots from the vinaigrette and distribute them evenly over the asparagus. Top with the cherry tomatoes, feta and desired amount of vinaigrette. Top with a generous sprinkle of the breadcrumbs. | |
Unrated | |
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