Blanched Asparagus Recipe with Mediterranean Tomato Salsa

For 2 persons


For the Mediterranean Tomato Salsa:

  • 1.5 lb tomatoes, chopped
  • 2 shallot, finely chopped
  • 2 garlic clove, finely chopped
  • 130g fresh parsley leaves, chopped
  • 65g fresh basil leaves, chopped
  • 6 teaspoon fresh lemon juice
  • Salt and pepper
  • Extra virgin olive oil

For Asparagus:

  • 3 lb Baby Asparagus tough ends trimmed
  • Water
  • Zest of 1 lemon


In a mixing bowl, add the tomatoes, shallots, garlic, parsley leaves and basil leaves. Season with salt, pepper. Add lemon juice and a generous drizzle of extra virgin olive oil.

Mix and set aside so flavors will meld nicely(or, if you prefer, cover and chill until ready to serve).

In a cooking pot, bring 1.5L of water, add 2 tablespoons of kosher salt, to a boil.

Have a large bowl of ice water ready next to it (this is an ice bath for the blanched asparagus).

When water comes to a rolling boil, add the prepared asparagus.

Boil until tender, 3 to 4 minutes (depending on thickness).

Remove with tongs, or drain in a colander, and immediately transfer to the bowl of ice water for 1 minute to stop the cooking process.

Drain; set aside to cool down a bit (or if you prefer to serve it as a salad, chill in the fridge for a bit).

When ready to serve, arrange the asparagus on a serving platter. Season with salt and pepper.

Add a drizzle of good extra virgin olive oil and lemon zest. Top with the Mediterranean Tomato salsa.


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