Name: Asparagus & Haricots Verts Salad
Yield: Serves 4
Cuisine: American
Ingredients: juice of 1/2 lemon; 1 navel orange, segmented; white pepper; 6 ounces/168 g haricots verts, trimmed; 3 tbsp/42 ml extra-virgin olive oil; salt; 1 bunch of asparagus, trimmed, stem peeled, and bound together with kitchen string (all spears facing in the same direction)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Again, if the asparagus at the market is over the hill, woody at the base, or nasty looking, wait until you find some good stuff. You’re looking for thin, brightly colored, tender (all the way down) asparagus, with its florets still tightly coiled.

Ingredients

salt
1 bunch of asparagus, trimmed, stem peeled, and bound together with kitchen string (all spears facing in the same direction)
6

Method

Prep

Fill the large pot with water, add a few tablespoons of salt, and bring to a boil. Add the asparagus and cook for 5 minutes, or until bright green and tender. Remove from the boiling water with the slotted spoon and place in the ice bath. Be gentle! Once cold, remove the asparagus from the water, discard the string, and set aside.

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Ingredients

Method

Prep

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