Asparagus Salad

Holy cow -- the best salad ever! Simple, delicious, and it makes your pee-pee smell funny!

From "American Marsala," a yummy Indian cookbook:

Ingredients:

• 2 lbs of medium to thick stalked asparagus


• 1 pkg cherry tomatoes, sliced lengthwise


• 3 Tbs canola oil (or other light/neutral oil)


• 2 Tbs white wine vinegar


• 1 lemon, zested and juiced


• 1/4 tsp kosher salt, plus extra for blanching


• 1/4 tsp ground peppercorns


• 8 scallions, whites only, sliced thinly diagonally

Preparation:

• Soak the asparagus in water for about an hour


• While the asparagus is soaking, bring salted water to a boil


• While the asparagus is soaking and the water is coming to a boil, make the dressing: whisk the oil and vinegar together; add lemon zest and juice, salt, pepper, and scallions


• Blanch the asparagus in boiling water for 3 - 5 minutes (trust me, you do not want to overcook the asparagus -- nice and crisp is best)


• After blanching, transfer the asparagus to an ice bath or run under ice cold water


• Slice asparagus into 1 - 1 1/2 in. diagonal slices and toss with the salad

Note: This salad does not keep as leftovers -- the lemon "cooks" the asparagus to mush. However, I like to cook extra asparagus and make extra dressing, and then just toss when you're ready to eat!