Warm Asparagus & Apple Slaw Spring Salad

The season’s first few farmers markets are always exciting, you don’t know what will be available dependent on the fickle New England spring. So, to better prepare myself, I reached out to David, from Farmer Dave’s CSA who was going to be there at the Melrose Healthy Family Fair to check what fresh produce he’d have.

And when he told me he had plenty of spring greens, asparagus and apples; I was stumped, but also excited. It is this uncertainty and element of surprise that makes me feel like I’m in my own episode of a farm to fork ‘chopped’ each week at the markets.

And Mother Nature did not disappoint, the spring greens came with bright yellow and orange nasturtiums, and that simple addition, made the demo that much special. I made a warm asparagus and apple hash over the bed of greens, tossed with a balsamic, and Dijon vinaigrette. This crunchy, refreshing salad would make a great centerpiece at any brunch you’re throwing this season.

Serves Approx. 6

Salad

6 cups fresh spring greens + 1 cup edible flowers if available OR any fresh herbs
1 medium apple chopped
1 small onion chopped
4 cups chopped asparagus
1 tbs. extra virgin olive oil
¼ tsp. salt
1/8 tsp. crushed black pepper
¼ tsp. crushed garlic

For the Vinaigrette

¼ cup olive oil
¼ cup rice wine vinegar
2 tbs. balsamic vinegar
¼ tsp. salt
¼ tsp. crushed black pepper
½ tsp. Dijon mustard
2 tbs. agave nectar

1. Julienne the onions, apple and asparagus into bite sized pieces
2. Wash and spin the greens and arrange in a large bowl
3. Wash and dry the edible flowers or fresh herbs on a kitchen towel
4. Heat the oil in a pan and when hot, drop in the onions, stirring for 2-3 minutes
5. Add the garlic, asparagus and cook for another 3-5 minutes adding the salt and pepper
6. Just before turning off the heat, add in the apples and stir

Tip – you can use any apple based on your preference, I used Macintosh since that’s what Farmer Dave had, a Granny Smith would be lovely in this salad as well

7. For the vinaigrette, measure and add all the ingredients to a bowl or jar, whisk or shake thoroughly until the dressing emulsifies and set aside
8. Allow the hash to cool off a little and then add to the bowl of greens, drizzle the vinaigrette, toss and adjust any seasonings
9. Serve chilled or at room temperature garnished with the edible flowers and herbs