Simple Asparagus Tip and Cucumber Salad...

Remember my ‘Sesame Asparagus Maki’ recipe from way back in January? Well, I love asparagus, and I love asparagus sushi, if you’re anything like me, you do too. Which means you probably have a whole bag of asparagus tips sitting in your fridge that you either don’t know what to do with or keep forgetting about. Have no fear because I have the perfect solution for all those delicious tips! They can easily be converted into a tasty salad that takes absolutely no time at all to whip together. Free too of fussy ingredients and subtly seasoned with ingredients the majority of us already have on hand.

This simple salad truly screams spring to me. It’s full of spring flavor and freshness, and is the perfect accompaniment to any spring or summer inspired meal. It’s also great on it’s own for a light lunch, an appetizer or alongside a nice bowl of chilled or warmed soup. Best of all it’s a fantastic way to clear your fridge of leftover asparagus tips, half used onions and those fresh herbs you picked up from the market or plucked from your own garden. Try it out and see what I mean, you’ll be amazed at how something so seemingly simple can taste so divine and really hit the spot on a warm spring evening.

Simple Asparagus Tip and Cucumber Salad

2 Large Cucumbers
Asparagus tips from a 1 ½-2 lb bunch of Asparagus
1/4-1/2 Red Onion diced small (to taste)
Small handful fresh Basil minced (to taste)
Small handful fresh Dill minced (to taste)
3 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 tsp Maple Syrup
White Pepper, Black Pepper, and Sea Salt to taste
Pinch of Dried Crushed Rosemary (you can use fresh if you have it)

- Fill a pot fitted with a steamer basket with an inch or so of water. Add your asparagus tips and steam for five to ten minutes until tips are tender-crisp and bright green.

- While tips are steaming peel your cucumbers. Slice them lengthwise in half then remove the seeds. Slice each half into thin half moon shapes.

- Add the sliced cucumber and the diced red onion to a large bowl add the minced basil and minced dill. Add the asparagus tips when they’re ready.

- In a small bowl whisk together the olive oil, lemon juice, maple syrup, Rosemary, pepper and salt. Taste for seasoning and adjust as needed. Pour over salad and serve either at room temperature or chilled. Personally I prefer It when the asparagus is still a bit warm.