Coast Cooking

Coast Cooking: Asparagus salad

Asparagus is a wonderful vegetable, but it is under-appreciated in this country. 

The Germans would turn their collective noses up at the thought of eating green asparagus. They prefer white asparagus, which never sees the sun before harvest. It is delicate, and overcooking it should be avoided. 

There is even a special pot, with a wire mesh basket, so that the asparagus can be removed from the boiling water without damage, but unless you are serious about your asparagus, that probably falls into the kitchen toy category for you. 

Try this salad, and I think your family will be quite happy with the results. Use white asparagus if you can find any, but green works well too.


2 pounds steamed asparagus

1/3 cup best olive oil

3-4 tablespoons red wine vinegar

Sea salt and freshly ground black pepper

Use white asparagus if you can find it; it is highly seasonal. Green will work, but it is not quite the same. Please do not overcook the asparagus. It will be mushy and unappetizing. After cooking, let the asparagus drain for 10-15 minutes, remove the liquid, and plate the asparagus. Whisk the oil and vinegar, drizzle over the asparagus, lightly season and serve slightly chilled.