Asparagus Salad

By Yankee Magazine

Mar 30 2007

Fresh asparagus tips have long been a harbinger of spring. In the days before rapid transportation, asparagus was the first sign that the reign of winter and its root vegetables was over.


Makes 4 to 6 servings.


2 pounds fresh asparagus
1 cup sour cream
3 tablespoons fresh lemon juice
1/3 cup fresh chopped parsley
1 tablespoon chopped chives
1/4 teaspoon tarragon
1/4 teaspoon salt
pinch of pepper


Remove tough ends from asparagus, and steam until tender but still crisp. Drain and immerse asparagus in cold water; drain again. Cut asparagus into 1-1/2-inch pieces and place in salad bowl. Combine other ingredients, mix well, and pour over asparagus. Toss gently.