Asparagus Salad With Pickled Spring Onions
This recipe brings together asparagus, spring onions and fresh herbs in a way that’s meant to highlight the very best of peak-season ingredients. The spring onions are quick-pickled in a mix of red wine vinegar spiked with pomegranate juice, so they wind up looking like pretty pink flower pedals – feel free to use scallions if spring onions are not available where you are. The asparagus is simmered until tender and bright green, then chilled and cut into bite-size pieces. Those pink pedals and green shoots are then tossed in a mustardy vinaigrette, and garnished with grassy dill fronds and parsley leaves. It’s a bowlful of springy colors, textures and aromas that makes a lovely side alongside anything you might be grilling or as part of a spread of chilled dishes.
Make ahead: The spring onions or shallots need to marinate for at least 30 minutes at room temperature. The asparagus can be blanched up to 1 day in advance.
Storage: Refrigerate leftover salad for up to 3 days. Refrigerate pickled spring onions or shallots for up to 2 weeks.
Ingredients
- 1 bunch spring onions (about 6) or 6 small shallots
- 1/2 cup red wine vinegar
- 1/3 cup unsweetened pomegranate juice
- 1 tablespoon honey
- 1/4 teaspoon plus 1/8 teaspoon fine salt, divided
- 1 bunch asparagus (1 pound), woody ends trimmed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill fronds
- 2 tablespoons fresh flat-leaf parsley leaves
Directions
Step 1
Remove the bulbs from the spring onions; save the greens for another use, such as a stir-fry or vegetable broth. Trim the root end from each bulb and slice each in half lengthwise. (If using shallots, trim both ends, slice in half lengthwise and peel.) If the onions/shallots are large, quarter them. Separate the onion or shallot layers so you wind up with bite-size pieces resembling flower petals.
Step 2
In a medium bowl or 2-cup wide-mouth jar, whisk together the vinegar, pomegranate juice, honey and 1/4 teaspoon of the salt until the honey is dissolved. Add the onion and press down so the pieces are submerged in the liquid. Let marinate for 30 minutes to 1 hour at room temperature, or refrigerate until needed. You should have about 1 1/4 cups; you’ll need 1/2 cup for this recipe.
Step 3
Fill a large, deep skillet or pot with water and bring to a boil over high heat. Have a large bowl of ice bath near your workspace.
Step 4
Add the asparagus to the boiling water and cook until crisp-tender and bright green, 1 to 3 minutes, depending on the thickness of the spears. Using tongs, transfer the asparagus to the prepared ice bath and let cool completely. Transfer the spears to a clean kitchen towel and pat dry.
Step 5
Transfer 1 tablespoon of the marinade from the pickled onions or shallots to a small bowl. Whisk in the oil, mustard, the remaining 1/8 teaspoon of salt and the pepper until combined.
Step 6
Cut the asparagus at an angle into 1- to 1 1/2-inch pieces and transfer to a medium bowl. Add about 1/2 cup of the drained pickled onions. Toss with the dressing, then garnish with the dill and parsley, and serve.
Substitutions
Vegan? >> Use agave instead of honey.
Asparagus >> sugar snap peas or broccolini.
Spring onions >> scallions.
Red wine vinegar >> white wine vinegar.
