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I wanted to make a salad because it is eas to make.Here is the step and things. The wed side:http://www.ehow.com/how_16141_make-asparagus-salad.html
Introduction
Cooked and chilled asparagus makes a great salad on its own - you can just toss it with a light vinaigrette. One bunch of asparagus will make six salads.
Instructions
Difficulty: Moderately Easy
Things You'll Need
3/4 c. olive (not virgin) oil
salt
cooking pots
1 bunch asparagus
1 c. grated Parmesan cheeses
cutting boards
wire whisks
mixing bowls
chef's knives
2 tsp. minced garlic
cracked black pepper
1/4 c. sherry vinegar
2 tbsp. fresh herbs
salda utensils
Steps
1
Step One
Click to enlargeMake a light vinaigrette by blending together the sherry vinegar, garlic and herbs, and a pinch of salt. You can also chop the herbs and garlic as fine as possible and mix them into the vinegar.
2
Step Two
Blend or whisk the oil into the vinegar in a thin, slow, steady stream. Set the vinaigrette aside.
3
Step Three
Bring a large pot of lightly salted water to a rolling boil.
4
Step Four
Click to enlargeTrim the woody stems off the asparagus.
5
Step Five
Click to enlargePlace the asparagus in the boiling water.
6
Step Six
Cook the asparagus for 3 to 6 minutes. While it cooks, fill a large bowl half full with ice, then add enough cold water to come up to the top of the ice.
7
Step Seven
Test the asparagus by removing one, dunking it in the ice bath, and biting the thick end. It should be tender and cooked through, but still firm.
8
Step Eight
Click to enlargeWhen the asparagus spears are cooked, remove them and immediately submerge them in the ice bath. Let them stay there until completely cooled.
9
Step Nine
Add the finishing touches. Shake the asparagus dry, toss with some of the vinaigrette, and arrange on a plate. Sprinkle with cracked black pepper and Parmesan cheese.
Tips & Warnings
While sherry vinegar is best for this recipe, any light-colored vinegar will work, including white wine vinegar and Champagne vinegar.
For extra texture, sprinkle the Parmesan cheese on a nonstick baking pan and cook at 350 degrees until it turns a very light golden color. Let it cool and sprinkle the crunchy toasted cheese over the salad.
The asparagus will get mushy if overcooked.