Quickly blanch asparagus, then remove to ice bath to cool. Dry, then slice into 1-2” pieces.
Add asparagus, chickpeas, carrot, radishes, cucumber, onions, tomatoes and pepper to a large bowl.
Whisk together dressing ingredients. Pour half over the salad, and toss to combine, reserving half for later.
Season salad lightly with salt and pepper, to taste. Let chill until ready to serve, at least 1 hour. (adapted from The View from Great Island)
Note: Feel free to play around with the ingredient list! The point of this salad is to be bright, fresh and easy – all the chopped veggies make this a perfect weeknight or potluck option. Olives, sundried tomatoes, avocado, peas or pine nuts would all be welcome to this party.
If you want this to be a truly no-cook salad, it’s not necessary to blanch your asparagus. This step just removes some of the “raw” flavor. You may prefer smaller pieces or shaved asapargus.
On the other hand, if you don’t mind a little cooking, roasting the asparagus, peppers and tomatoes would be delish!
Trim asparagus, and chop into 1” pieces. Add to a saucepan with half of chicken broth and onion. Bring to a boil over high heat. Reduce heat to medium-low for 12 minutes, or until asparagus is tender.
Transfer to a blender and puree until smooth. Add sour cream and mix until combined. Set aside.
Melt butter over medium-low heat. Whisk in flour, salt and pepper. Cook, whisking constantly, for 2 minutes. Whisk in remaining chicken broth until mixture comes to a boil. Stir in asparagus puree and milk. Warm through and serve.
Garnish with additional chopped asparagus, crushed red pepper flakes and your favorite fresh herbs. (adapted from AllRecipes)
Roll pie dough out to 1/8” thickness and press into tart pan. Refrigerate 30 minutes. Meanwhile, preheat oven to 400°F.
Lightly dock crust. Line with foil and fill with pie weights. Bake 15-20 minutes, or until edges are golden brown. Remove pie weights, and return to oven for 5 minutes. Let cool on a wire rack.
Reduce oven to 375°F.
Trim asparagus. Cut into 1/2” pieces, reserving a few stalks for decoration.
Warm olive oil over medium heat in a skillet. Add red onion, shallot and asparagus and cook 6 minutes, or until softened. Stir in vinegar and cook 3 minutes. Reduce heat to low. Add in bacon, thyme, salt and pepper, cook for an additional 5 minutes.
Spoon mixture into crust.
Whisk together eggs and cream. Fold in Parmesan. Pour over crust. Arrange reserved asparagus stalks on top. Sprinkle with Grueyere.
Bake 25-30 minutes, or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting. (adapted from Taste of Home)
Note: Feel free to use puff pastry, if you prefer. This recipe is designed to work with any shape of tart pan, so get creative with the arrangement of your reserved aparagus stalks. •