The warm weather finally broke last week and with it came asparagus!
By Katherine Sacks
Yellow beet or jicama would be a fine substitution if you can’t find sugar beet. All together it’s a lovely, simple, fresh salad and one I have a feeling with become a regular on our table throughout the rest of spargel season (which I just found out ends quite specifically on June 24th, the feast of St. John the Baptist and the date the Germans decide the harvest has lasted long enough).
- 1 shallot, minced
- 3 tablespoons tahini
- 4 tablespoons olive oil
- 7 tablespoons apple cider vinegar
- 1 tablespoon water
- Freshly cracked black pepper
- 1 bunch asparagus, stems trimmed
- ½ sugar beet, julienned
- 2 tablespoons Tahini Dressing
- In a medium-sized bowl, whisk together the shallot, tahini, olive oil, vinegar, and water until mixture is smooth. Season to taste with salt and pepper.
- Bring a medium pot of salted water to a boil. Blanch the asparagus, cooking for about 8 minutes until tender. Shock in ice water and drain. Slice on a bias to ½-inch pieces.
- In a medium-sized bowl, combine the asparagus, beets and dressing. Toss to combine and enjoy.