Heart Healthy from WakeMed Heart Center

Currituck Asparagus Salad

October 23, 2014 |

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.

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Category: Recipes

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