To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.
ready in about 25 minutes;
serves 6
You might need to buy:
- olive oil
- Table salt and ground black pepper
- minced red onion
- balsamic vinegar
- minced fresh parsley leaves
- extra-virgin olive oil
- Table salt and ground black pepper