Spring Asparagus Salad
Ontario Asparagus season is finally here and we love showcasing these crispy gems with wild ramps. We added some crispy radishes, fresh tender herbs and garden peas to the crunchy asparugus spears, bursting with spring sweetness.
Ramps short lived season has been extended. Introducing our Ramp Flavouring Kit. If you love garlic you will love ramps. The wild ramps are featured two ways. Pickled bulbs and a rampy infused emerald green oil. The Ramp Flavouring Kit components are designed to pull everything together perfectly. A splash of Preserved Lemon Vinaigrette adds a pop of brightness and a vibrant Miso Pecan Crumble adds a pop of crunch.
Flavouring Components: Ramp Flavouring Kit
1 Preserved Lemon Vinaigrette
2 Pickled Wild Ramps
3 Ramp Oil
4 Crispy Miso Pecan Crumble
Salad Components
Serves 4
1 bunch asparagus
8 radishes
20 sugar snaps
2 tablespoons chopped dill
2 tablespoons chives
1 butter lettuce
1/4 cup garden peas
handful pea tendrils
What You Will Need
Chef’s knife Blanching pot
Cutting board Water & ice
Salt & Pepper Large Bowl
Prepare your Ingredients
STEP 1: Wash the ingredients
Asparagus: snap off the woody stems. With a chef’s knife or mandolin, sliver asparagus stalks on a deep diagonal, reserving the tips and setting them aside. Blanch sliced stalks for 30 seconds then place into an ice water bath to halt the cooking process
Sugar snaps & peas: remove strings and place flat onto a cutting board to cut into diagonal slivers using a chef’s knife, set aside
Garden peas: open pea pods and shell peas into a bowl. Blanch together with sugar snaps for 30 seconds then place into an ice bath
Herbs: pick 3-4 sprigs of dill and chop chives finely, set aside
Pickled ramps(flavouring component 2): slice half of the ramps on a diagonal, set aside
Radishes: thinly slice radishes on a mandolin, place into a ice bath to crisp up
Butterblend lettuce and pea tendrils: pick through, spin and set aside
STEP 2: Assemble the salad
Drizzle the butter blend with the preserved lemon vinaigrette (flavouring component 1)
In a separate bowl, toss slivered asparagus, sugar snaps & garden peas in ramp oil (flavouring component 3), season with S&P, toss in dill and chives
Drizzle the pea tendrils and radishes with preserved lemon vinaigrette (flavouring component 1), adjust seasoning
STEP 3: Plating & garnishing
Gently place tossed butter blend onto a shallow platter
Place the asparagus, sugar snaps & garden peas over the butter blend, top with sliced Pickled Wild Ramps (flavouring component 2), drizzle with preserved lemon vinaigrette (flavouring component 1), check seasoning
Garnish pea tendrils & radish slices with Preserved Lemon Vinaigrette (favouring component 1)
Sprinkle Crispy Miso Pecan Crumble (flavouring component 4), adjust seasoning
