Seasonal recipe: (Almost Summertime) Asparagus Salad

This recipe is from SFDC board member and farmers' market maven, Ibti Vincent. It was recently taste-tested (and approved) at the 14&U farmers' market chef table. This is a great, infinitely adaptable recipe that is a lovely picnic or potluck item....We try to feature a delicious new recipe in every newsletter. If you would like to have one shared with the SFDC community, send it to info@slowfooddc.org and we'll see what we can do....

INGREDIENTS

Salad:

• 2 bunches asparagus, stems removed, thinly sliced on a diagonal
• 2 scallions, ½ small red onion, or 1 shallot, finely chopped
• 1 small yellow squash or 1 fennel bulb, finely sliced (optional)
• freshly grated Parmesan cheese, crumbled feta, or chevre (optional)
• handful of hazelnuts, chopped (optional)

Vinaigrette:

• ½ cup extra virgin olive oil
• juice of 1-2 lemons, to taste
• 1 garlic clove, peeled and minced
• pinch of sugar
• a handful of fresh herbs (parsley, mint, chives, etc), minced
• salt & freshly ground black pepper, to taste

DIRECTIONSWhisk together the olive oil, lemon, garlic, sugar, and herbs, seasoning with salt and pepper to taste.Stir in the salad ingredients and toss gently to combine.