Chopped Asparagus Salad

Yield: 4 servings.


  • 1 pound medium asparagus, trimmed
  • 1 small shallot, chopped
  • 1 to 2 tablespoons champagne vinegar
  • 2 to 3 tablespoons garlic infused extra virgin olive oil
  • 1/4 pound piece of Parmesan cheese
  • Kosher salt and freshly cracked black pepper


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

BYOC: Have you ever tried dill and asparagus together?  Not a likely combination, but certainly a delicious one.