Asparagus And Bean Sprout Salad Recipe

• Coarse salt
• 1/2 lb large green asparagus, peeled ('large' applies to average-size stalks, as opposed to 'jumbo' or possibly 'colossal')
• 1 bn (25-30 sprigs) fresh dill, large stems removed
• 1 c. mixed salted nuts
• 2 Tbsp. freshly grated Parmesan cheese
• 1 c. extra-virgin extra virgin olive oil Freshly grnd black pepper to taste
• 2 c. bean sprouts

1. Prepare an ice-water bath in a bowl large sufficient to contain the asparagus.
2. Bring a medium-size pot of salted water to a boil.
3. Add in asparagus to boiling water and cook for 4 min.
4. Remove asparagus from water using tongs or possibly a slotted spoon and 'shock' asparagus in ice bath to stop cooking process and preserve its bright color.
5. Remove asparagus from ice bath, allow to dry on paper towels, cut into 1/2 inch pcs, and set aside.
6. Place dill, nuts and Parmesan in a food processor and pulse till smooth.
7. With machine running, slowly drizzle extra virgin olive oil into mix in a steady stream till emulsified but with a slightly grainy consistency.
8. Season with salt and pepper to taste.
9. Toss asparagus and sprouts in a large bowl with all but 4 Tbsp.
10. of the dill pesto and place an equal portion in center of each of 4 salad plates.
11. Spoon a small amount of pesto around perimeter of each plate and serve immediately.

salt, green asparagus, fresh dill, nuts, parmesan cheese, extravirgin extra virgin olive oil freshly grnd black pepper, bean sprouts

Taken from cookeatshare.com/recipes/asparagus-and-bean-sprout-salad-70665 (may not work)