This asparagus is tossed with a garlicky buttermilk dressing, perky radish sprouts, lots of fresh cilantro, and a handful of cooked posole. If you don’t have posole on hand, try substituting beans, farro, orzo or toasted nuts. (Mine was made with chickpeas.) It can also be prepped nearly 100 percent ahead of time. You can make the dressing a day or two prior to using. And you can cook, chill, dry and refrigerate the asparagus in advance. A few snips of sprouts and some cilantro, and you’re all set. Serves 4-6.
1 medium clove garlic
Scant teaspoon fine grain sea salt
1 cup buttermilk
¼ cup good-quality white wine vinegar
¼ cup extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 1-Inch segments
1 large handful of cooked posole, or beans, nuts, etc.
Big handful of chopped cilantro
Big handful of sprouts (I used 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.
Sauté or steam the asparagus. (For a quick steam-sauté: In a skillet, add ¼ cup of 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. 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 of leftover dressing that can be used on vegetables, noodles, salads and grains.
— Adapted from www.101cookbooks.com