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A Recipe to Try
Buttermilk Asparagus Salad
Heidi Swanson, 101cookbooks
Serves 4-6
Prep time: 7 min - Cook time: 5 min
Posole was used in this recipe, but many people may not keep it (cooked) on hand. Swanson imagines that other cooked beans or grains (farro or orzo) would be good substitutions!
Buttermilk Dressing:
1 medium clove garlic
Scant teaspoon fine grain sea salt
1 cup / 240 ml buttermilk
1/4 cup / 60 ml good-quality white wine vinegar
1/4 cup / 60 ml extra virgin olive oil
Salad:
1 bunch of asparagus, trimmed and cut into 1-Inch segments
1 large handful of cooked posole / hominy (see head notes)
a big handful of choppedcilantro
a big handful of sprouts (try radish sprouts)
To make the dressing, combine the garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl or jar, then add the buttermilk and vinegar. Whisk together, then gradually whisk in the olive oil. Let sit while you make the rest of the components.
You can saute or steam the asparagus. Swanson used a simple basket steamer over a bit of water in a skillet, but says that it might be easier for you to do a "steam-saute"....Start with a cold skillet. Add 1/4 cup / 60 ml water, a splash of olive oil, and a big pinch of salt. Bring to a simmer over medium high heat, add the asparagus, cover, cooking until the asparagus is just tender and bright in color, barely a minute. In either case, drain, then transfer to a cold water bath to stop the cooking. Set aside.
Just before you're ready to serve the salad, combine the asparagus, posole, cilantro, and sprouts in a large bowl. Coat generously with a splash of the buttermilk dressing, and toss well before serving. You'll likely have a bit ofleftover dressing which can be used on vegetables, noodles, salads, andgrains.