10 asparagus spears
6 green onions, thinly sliced
3 tbsp olive oil
1 tbsp red wine vinegar
½ tsp mustard
salt & pepper to taste
10 cups assorted fresh spring greens
½ cup crumbled cheese (goat, blue or feta)
Sliced almonds (optional)
|
Fill a pan with ½ inch water. Boil water. Snap tough ends off asparagus: add to boiling water and cook until tender (3-5 min.). Drain and rinse under cold water. Cut asparagus in thirds, place in bowl; add green onions.
Whisk together oil, vinegar, mustard, salt and pepper. Toss 1 tbsp. dressing with asparagus. Wash, pat dry and place spring greens in a bowl. Toss with remaining dressing.
Divide greens among 4 salad plates, top with asparagus mixture, crumbled cheese and sprinkle with almonds
|
32 spears asparagus, trimmed and rinsed
2 heads Boston Lettuce
2 tbsp Dijon mustard
¾ cup White wine vinegar
4 tbsp Maple Syrup
1 ½ cups Canola oil
Salt & Pepper to taste
For garnish, 1 tomato, seeded and diced.
|
Pour a touch of Canola oil in a non-stick frying pan and heat up. Add the asparagus spears and roast until tender-crisp. Set aside.
In a bowl or a screw top container pour Dijon, vinegar and maple syrup. Slowly add the Canola oil and whisk or shake vigorously to homogenize the mixture. Adjust the seasoning.
Arrange the Boston lettuce in the middle of the plate and top with 4 asparagus spears. Dress with the dressing and garnish with the tomoatoes.
Serves 8
|
