Springtime Asparagus Salad
Serves 6
1 1/4 pound fresh asparagus
1 carrot, peeled and julienned
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1/4 cup red onion, very finely sliced
1 head bibb lettuce, julienned
3 Tbsp. champagned vinagar (or white wine or balsamic vinegar)
1 tsp. dijon mustard
1 shallot, chopped
1/2 tsp. sea salt
1/4 tsp. black pepper
1/3 cup olive oil
2 Tbsp. fresh terragon (or 1 Tbsp. dried)
Remove ends of asparagus spears by snapping at the break-point of the bottom (cut) end.
Fill a saucepan with 2 - 4 inches of water and bring to a boil with a pinch of salt.
Blanch carrots until just tender, then remove with a slotted spoon and place in a bowl of ice water (to stop them from cooking further, and hold their color).
Blanch asparagus spears next in the same water and chill them in ice water as well.
When cool, cut the asparagus spears into 2-inch pieces on the diagonal.
Place the carrots and asparagus in a mixing bowl, add the bell peppers, red onion and bibb lettuce.
Puree dressing ingredients in a blender.
Pour over salad and toss to mix.
