Heart Healthy from WakeMed Heart Center

Currituck Asparagus Salad

October 23, 2014 |
Print pagePDF page

Recipe courtesy of Chef Evan Hayes
as seen on episode “Currituck Asparagus”, season 4

Preparation – Easy, Serves 4


  • Pickled Beets
  • ¾ c Cinder Vinegar
  • 1 ¾ c water
  • ¼ c Honey
  • 1 Bay Leaf
  • 3 Black Peppercorns
  • 1 Pinch Hot Salt (or a pinch Kosher salt and a pinch of crushed red pepper)
  • 2 Red Beets, sliced
  • 1 Shallot
  • 1 Clove Garlic

Combine cider vinegar, water, honey, bay leaf, peppercorns and salt in a medium sauce pan and bring liquid to a boil. Add beets, shallot, and garlic to boiling liquid and let cool. Set aside.

For the salad

  • 1 Bunch Fresh Asparagus
  • 4 oz Goat Cheese
  • ¼ c Toasted Pumpkin Seeds
  • 1 Head Fresh Leaf Lettuce

In large sauce pan, bring 4 qts. of water to a boil. In large mixing bowl fill with equal parts water and ice. Drop asparagus into boiling water for 1 minute. Remove from water and drop into ice bath to cool. Coarsely chop lettuce and blanched asparagus. Toss lettuce and pumpkin seeds. Top salad with asparagus, goat cheese, and pickled beets.

Tags: , ,

Category: Recipes

Comments are closed.

Please visit our generous underwriters.:
Farm Bureau | North CarolinaNorth Carolina Beef Council