Spring Asparagus Salad
Courtesy of Chef Lee Ulrich, Executive Chef at Joe's Produce
1 pound medium to thick asparagus, bottom ends trimmed
½ pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced very thinly crosswise
4 medium Yukon potatoes, quartered
¼ pound of pancetta
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons tarragon vinegar or apple cider vinegar
1 tablespoon of honey
½ teaspoon salt, or to taste
½ cup mayo
Freshly ground black pepper to taste
¼ pound shaved Parmesan
1 teaspoon of fresh chopped tarragon
1 teaspoon of fresh chopped chives
1 teaspoon of fresh chopped parsley
Preheat oven to 350 degrees and bring a pot of water to boil.
Wash all the vegetables.
Place quartered potatoes in a bowl, drizzle with oil and toss with salt and pepper. Place the potatoes on a sheet pan and roast for 20 to 30 minutes. Remove and cool.
Dice the pancetta, add it to a sauté pan and begin rendering it on medium heat. Once the pancetta is crispy remove it from the pan.
Meanwhile, slice mushrooms and add them to the pan. Cook them until golden brown, remove from heat and cool.
Cut the asparagus diagonally into 2-inch slices and blanch is boiling water. Remove and transfer to an ice bath to cool.
Place thin radish slices in the ice bath with the asparagus. Remove the asparagus and radishes from the ice batch and place on a dry tower to remove excess water.
In a small bowl, whisk together chopped herbs, lemon juice, tarragon or apple cider vinegar, mustard, honey and mayo. Whisk together until smooth. This will be your dressing
Add the cooled vegetables in the bowl and toss with your dressing. Season to taste with salt and pepper. Transfer to a plate and top with the Parmesan cheese and crispy pancetta. Serve.
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