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Kary Osmond: Summer salad a perfect place for asparagus

By Kary Osmond, on

I had some yummy early summer asparagus in my fridge that I wanted to use up, but I wasn’t in the mood to grill it. Currently we’re in the middle of a heat wave, so I was looking for something cool and filling to have for dinner.

I cooked the asparagus for a very short time in salted boiling water (only 1-2 minutes max) and then left it to cool before adding the rest of the ingredients to make a summer salad.

Summer Salad

Serves 4 to 6

1 bunch asparagus, ends trimmed

1 tablespoon salt


3 tablespoons olive oil

2 tablespoons white wine vinegar

2 green onions, thinly sliced

1 teaspoon Dijon mustard


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