Asparagus With Cucumber Dressing

If you can’t get young Vidalia onions, use a leek instead. You can prepare the asparagus and dressing a day ahead, but add the herbs and diced cucumbers to the dressing just prior to serving. Otherwise, the cucumbers will release too much liquid and the herbs will discolor.

3 tablespoons kosher salt
2 pounds fresh asparagus, trimmed of woody stems, washed in cool water and drained
A large bowl of ice water with 3 tablespoons kosher salt stirred in, for shocking the asparagus
2 spring Vidalia onions or 1 leek, split lengthwise then cut very thinly crosswise and washed

The Dressing
1/4 cup white-wine or cider vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon prepared Dijon mustard
3/4 extra-virgin olive oil
1 1/2 cup Kirby cucumbers, peeled, seeded, and finely diced
1 tablespoon each finely chopped chervil, basil, chive, and parsley
1 teaspoon finely chopped tarragon

1. Bring a gallon of water to a boil in a large saucepan. When the water is at a rolling boil, stir in the salt. Add trimmed and washed asparagus, and cook 2 to 3 minutes, depending on the size and age of asparagus. The asparagus should bend gently under its own weigh when held by the cut tip, but retain a bright green color and resist somewhat to the bite.

2. When asparagus is done, use a long pair of tongs or a skimmer to transfer the cooked asparagus to the waiting ice bath, reserving the cooking liquid. It’s important the ice bath be salted as indicated; otherwise, you will rinse away the flavor of the asparagus. Leave asparagus in the ice bath until vibrant green and completely chilled, then drain well and store, refrigerated until needed. May be cooked 1 day before using.

3. Meanwhile put the sliced and washed Vidalia or leek in a small metal bowl and ladle 1 1/2 cups of reserved cooking water from the asparagus to wilt the onion gently. When wilted and cooled, drain well and squeeze out the excess liquid by rolling in a tea towel and pressing firmly.

4. Make the dressing: Put the vinegar, salt, black pepper, and mustard in a mixing bowl and stir to dissolve the salt. Slowly whisk in the olive oil until emulsified. Blend in the leek or onion, diced cucumbers, and herbs. Taste carefully. You may need to add salt since the onions and cucumbers eat up the seasonings.

5. To serve the salad, arrange the asparagus on a serving platter or individual plates and spoon over the cucumber dressing. Serve immediately.