Skip to product information
1 of 1

Casina Rossa Springtime Salad

Product Description

Spring is in the air and with it the first of our spring produce – fresh local asparagus – to be eaten as much and in as many ways as possible. Here in the Pacific Northwest, this veggie is a harbinger of longer sunnier days and gorgeous seasonal meals ahead.

  1. Trim tough stems from asparagus, rinse, and lay flat on an oven-proof tray.
  2. Grill under the broiler until lightly brown, sprinkle with salt and rotate.
  3. Let broil until blackened to your taste.
  4. Remove from oven, pour lemon juice/oil over the top, and allow to cool.
  5. While the asparagus is cooling, mix in a bowl the zucchini slices with the artichoke hearts.
  6. Add cooked peas or soybeans and salt to taste.
  7. Chop cooled asparagus into one-inch pieces and add to salad.
  8. Mix well and put in the refrigerator for a couple of hours to amalgamate flavors.
  9. Serve as is or with a dollop of mayonnaise on top.
  10. This salad is also well served atop chopped greens and/or with large flakes of Pecorino Romano on top.

Buon Apettito!