White Asparagus and Grapefruit Salad with Green Goddess Dressing

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Springtime asparagus, ruby red grapefruit, and avocado make this White Asparagus and Grapefruit Salad with Green Goddess Dressing a perfectly seasonal way to start a dinner party.

White Asparagus and Grapefruit Salad with Green Goddess Dressing

Print This Recipe Total time Yield 3-4Published

Peeling the asparagus is optional.

White Asparagus and Grapefruit Salad with Green Goddess Dressing

Ingredients

  • ½ cup green goddess dressing (see recipe)
  • ½ cup whole milk (or more or less, it depends)
  • 12 jumbo spears white asparagus (stalks carefully peeled and woody ends trimmed, see note)
  • salt (as needed)
  • 1 grapefruit
  • sesame seeds (as needed)
  • fresh tarragon leaves (as garnish)

Directions

Prepare the sauce: Whisk the green goddess dressing and about half of the milk together in a medium bowl. Once well incorporated add more and more milk until the sauce reaches a nice consistency. You are looking for a thick and creamy sauce that will slowly pour from a spoon but not become too soupy. Use your judgment, you might not use all the milk (or you might use more) it depends on the thickness of the dressing. Set the finished sauce aside in the refrigerator until ready to serve.

Blanch the asparagus: Prepare an ice bath in a large bowl. Set aside.

Bring a large shallow pot of water to a boil, add a generous amount of salt. Carefully lay all the asparagus spears in the boiling water, making sure they are fully submerged. Boil 2-3 minutes or until tender-crisp. Do not overcook. Strain the asparagus spears and immediately plunge them in the ice bath to stop the cooking. Drain asparagus and set aside on paper towels to dry.

Create the grapefruit supremes: Working over a bowl to catch the juice carefully peel and remove the pith of the grapefruit then cut each section away from the membrane. Cut each supreme into 2 or 3 bite-size pieces; set aside.

To serve: Drizzle 2 tablespoon of the green goddess sauce in the center of each salad plate. Artfully arrange 3 or 4 asparagus stalks on top of each plate of sauce. Season lightly with salt and then sprinkle the asparagus with a few sesame seeds. Top with grapefruit pieces and drizzle some of the captured grapefruit juice onto the plates. Garnish with tarragon and serve immediately.