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Charred Asparagus Salad
Plant Agriculture professor Dr. Dave Wolyn developed Guelph Millennium Asparagus. Millennium Asparagus was awarded the Seed of the Year 2005 for its high yields and ability to thrive in Canadian conditions. Since its introduction in 2003, it accounts for 75% of the Ontario asparagus market.
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 4
Ingredients:
Main Dish:
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1 bunch asparagus
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1 tablespoon canola oil
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1 oz of parmesan cheese, shaved
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salt & pepper to taste
Vinaigrette:
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1 teaspoons Dijon Mustard
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2 teaspoons white balsamic vinegar
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1 teaspoon honey
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4-5 tablespoon canola oil
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1 teaspoon fresh tarragon salt & pepper to taste
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½ teaspoon lemon zest
Pickled Red Onion
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¼ cup water
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¼ cup red wine vinegar
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1 tablespoon sugar
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1 teaspoon salt
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1 small red onion, sliced thinly
Cooking Process:
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Combine water, red wine vinegar, sugar, and salt in a small pot and bring to a boil. Pour the hotpickling liquid over sliced onions and allow to cool.
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In a small bowl, whisk together mustard, vinegar, and honey. While whisking, slowly drizzle in oil until emulsified. Stir in tarragon and lemon zest—season to taste.
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Heat cast iron pan until hot. Add oil and place the asparagus in the pan and cook until slightly charred and cooked through. Remove from pan and chill—season to taste.
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Plate the asparagus drizzled with dressing. Serve with pickled red onion and shaved parmesan cheese.