Serves: 6
Serving size: At least 4 stalks
Calories per serving: 238
I love my green veggies—well, most of the time—but in my love for building ultimate flavor, I have learned how to pair my favorite green veggies with other fruits and vegetables to deliver harmonious taste profiles. One thing you will experience from this recipe and the others in this book is how every dish or meal will satisfy most, if not all, of the senses on your palate—sweet, salty, spicy, savory, bitter, and sour.
1 pound asparagus, ends removed about 1 inch from the bottom
2 tablespoons chopped fresh basil
¼ cup extra-virgin olive oil
Juice of 1 lime
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
¼ cup thinly sliced shallots
1 pound cherry tomatoes
½ cup 1-inch cubes fresh pineapple
2 large ripe avocados, pitted, peeled, and cut into large cubes
Bring a pot of water to boil. Fill a large bowl with ice and water and have it nearby. Add the asparagus and boil for 1 to 2 minutes. Quickly remove the asparagus from the boiling water and transfer them to the ice water to stop the cooking, a technique called shocking. Let the asparagus sit in the ice water for 5 to 10 minutes or until completely cooled and bright green in color. Cut the asparagus into 2-inch pieces.
In a large bowl, combine the basil, olive oil, lime juice, mustard, pepper, and shallots. Whisk until well mixed. Add the asparagus, cherry tomatoes, pineapple, and avocado. Gently toss to combine fully.