{"id":7783,"date":"2019-09-16T04:14:11","date_gmt":"2019-09-16T10:14:11","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7783"},"modified":"2020-02-19T15:20:37","modified_gmt":"2020-02-19T22:20:37","slug":"white-asparagus-and-scallion-salad","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/white-asparagus-and-scallion-salad.html","title":{"rendered":"White Asparagus and Scallion Salad"},"content":{"rendered":"<p><em>This salad is just as tasty with green asparagus, but not as fancy.\u00a0 And you know, scallions are just little green onions!<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 pounds fresh white asparagus<\/li>\n<li>1 \u00bd pound scallions<\/li>\n<li>\u00bd c extra-virgin olive oil<\/li>\n<li>3 Tab red wine vinegar<\/li>\n<li>1 tsp salt, or more if needed<\/li>\n<li>Freshly ground pepper to taste<\/li>\n<li>5 hard-cooked eggs, peeled<\/li>\n<li>10 butter lettuce leave for serving (depending on your party size)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<p>Cooking the Vegetables:<\/p>\n<ol>\n<li>With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly.<\/li>\n<li>Snap off the hard stubs at the bottom of the asparagus stalks\u2014they will break naturally at the right point.<\/li>\n<li>Trim the root end of each scallion and the wilted ends of the green leaves.<\/li>\n<li>Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.<\/li>\n<li>In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, blanch the<br \/>\nscallions then remove from the water to a colander.<\/li>\n<li>Add the asparagus to that same boiling water.<\/li>\n<li>Run cold water over the scallions to stop the cooking, remove to a mixing bowl.<\/li>\n<li>Adjust the heat to maintain a bubbling boil, and poach the asparagus, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.<\/li>\n<li>As soon as they are done, lift out the asparagus with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more).<\/li>\n<li>Hold the colander under cold running water to stop the cooking.<\/li>\n<li>Drain briefly.<\/li>\n<li>Spread on kitchen towels, pat dry,<\/li>\n<li>Sprinkle about 1\/2 teaspoon salt over them.<\/li>\n<\/ol>\n<p>Making the Salad<\/p>\n<ol>\n<li>Slice the asparagus and the scallions into 1-inch lengths.<\/li>\n<li>Pile them loosely in a mixing bowl.<\/li>\n<li>Drizzle the oil and vinegar over them<\/li>\n<li>Sprinkle on 1\/2 teaspoon salt and several grinds of black pepper.<\/li>\n<li>Toss well, but don&#8217;t break up the vegetables.<\/li>\n<li>Quarter the eggs into wedges.<\/li>\n<li>Slice each wedge into two or three pieces.<\/li>\n<li>Salt lightly.<\/li>\n<li>Scatter the egg in the bowl, and fold in with the vegetables.<\/li>\n<li>Taste and adjust the seasoning.<\/li>\n<li>Chill the salad briefly.<\/li>\n<li>Arrange in butter lettuce cups on salad plates.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0<\/strong>8 &#8211; 10<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Villa Park Women&#8217;s League Gourmet<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This salad is just as tasty with green asparagus, but not as fancy.\u00a0 And you know, scallions are just little green onions! Ingredients: 3 pounds fresh white asparagus 1 \u00bd pound scallions \u00bd c extra-virgin olive oil 3 Tab red wine vinegar 1 tsp salt, or more if needed Freshly ground pepper to taste 5 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/white-asparagus-and-scallion-salad.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;White Asparagus and Scallion Salad&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[19],"tags":[58],"class_list":["post-7783","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7783"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7783\/revisions"}],"predecessor-version":[{"id":8252,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7783\/revisions\/8252"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}