Well Easter has come and gone already, but thankfully spring has finally arrived for us! This weekend we went to my sisters house for Easter Dinner. Her and her hubs made the main dishes (tender lamb and delicious ham) and the rest of us brought a dish or two each. I decided to bring a salad, but I wanted to do something different and a little lighter. So I went scouring through my go to site, Bon Appetit!
I found this great Asparagus Salad Recipe and just changed it up a little bit!
You will need:
Salt & Pepper
Asparagus (ends trimmed)
I doubled my recipe for roughly 12 people
First up, I made the dressing. Grab a mason jar and put in 6 tablespoons of Olive Oil, 2-3 tablespoons of fresh lemon juice, 2 tablespoons of Grated Parmesan, salt and pepper to taste. Put the lid on and shake it up!
Next in a small frying pan, cook up your pancetta. I get the already cubed up pancetta from our deli. Cook until nice and crispy and then I transfer to paper towel to help soak up some of the grease. Set aside for now
Grab your shallots , about two, and thinly slice them. Throw them in your frying pan and cook till desired tenderness. Put aside till later.
I was unable to get fresh peas and edamame beans, so I used frozen organic ones. If using frozen do not cook these, just place in a colander and rinse with water to defrost them.
Now for the asparagus, grab a large pot and fill with water and bring to a boil. While you are waiting for that grab a large bowl and place in your sink, fill with water and ice. Once the water is boiling, put in your asparagus and boil for 3-4 minutes. Immediately take out and put in the ice water so you shock it and stop it from cooking.
Asparagus does not take long to cook and can quickly be overcooked so make sure you watch it closely (trust me)!
Take your serving dish and layer with Asparagus, Peas and Edamame Beans. Take your shallots and put them down the middle, finally sprinkle the Pancetta all over. When you are ready to serve shake up your dressing and pour over everything!