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Asparagus Salad With Creamy Herbed Dressing

If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. Any leftover dressing can be used with a green salad or mix it with a few tablespoons of deli-style cream cheese to make a dip or spread on a sandwich. Ingredients 2 lb fresh asparagus, trimmed and stalks peeled (see note above) ¼ cup mayonnaise (homemade or good-quality store bought) 1 tsp Dijon or grainy mustard 1 cup watercress or baby arugula leaves ½ tsp grated orange zest 1 tbsp freshly squeezed orange juice...

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