It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Asparagus and Grape Tomato Salad
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- #5438
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound fresh asparagus
2 tablespoons extra-virgin olive oil
1 large lemon, zest and juice only
1 pinch salt
freshly ground black pepper
1 pint red grape tomatoes, cut in half lengthwise
directions
In a large pot of lightly salted boiling water, blanch the asparagus until just tender, 1 to 2 minutes for very thin spears, 4 to 5 minutes for thick spears. Drain and place in an ice water bath until completely chilled. Drain well. Cut the asparagus into 1-inch pieces.
Combine the olive oil, lemon juice and zest, salt and pepper. Toss the asparagus with the oil dressing and the tomatoes and serve.
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