Asparagus Salad

IMG_0193Hey there– I just think it’s just so nice that fresh asparagus season coincides with Easter dinner.  There were stacks of tender stalks at the grocers last week — and I totted a pretty plate of asparagus along with sweet peas and tender little lima beans**, all topped with crispy shallots– to share with the family at my brother Mark’s house.  Grandmas, aunts, uncles and all sizes of cousins were there for the Easter lunch– a lovely, delicious day together.

ASPARAGUS SALAD
1/3 cup olive oil
3 tab. tarragon vinegar
1 tab. parmesan cheese
3 shakes salt
a few grinds of fresh pepper
2 bunches of fresh asparagus
1 cup frozen baby lima beans**
1 cup fresh or frozen baby peas
2 shallots, sliced thinly
2 tab. olive oil

Shake together the oil, vinegar, cheese, salt and pepper in a container with a tight lid to blend thoroughly.  Snap the woody ends off the asparagus.  Cook in two batches — In a microwave proof container pour 1/2 cup water & a couple shakes of garlic salt.  Drop in half the asparagus and cook 4 minutes* in the microwave.  Repeat with the rest of the asparagus.  Drain it and spread it prettily on a plate.  Cook the lima beans according to the package directions. Drain.  Cook the peas just a minute.  Then sprinkle them both over the asparagus.  Meanwhile, heat the olive oil in a pan and cook up the sliced shallots until they are browned and crispy.  Put them over the veggies. Top with the dressing.  Serve hot or cold.

*For thin aspragus–2 or 3 minutes in the microwave is good, just enough so it’s tender enough to eat but still crunchy.
** I didn’t like lima beans as a kid– those big dry tasteless things.  So I’ve pretty much ignored them the last 50 years.  But these tender little guys are good!  I think I’ve found a new food friend!!

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