This salad was a fun way to incorporate some white asparagus into a fresh pile of greens. It would also work with green asparagus, but wouldn’t be quite as pretty. Enjoy :-)
*Note: If you find yourself tempted to purchase purple asparagus be forewarned that the pretty purple color turns right back to green once you cook it. A little disappointing!
2 tablespoons yellow onion, minced
¼ cup fresh dill, minced
2 pasteurized egg yolks
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
sea salt and black pepper
½ cup olive oil
1½ pounds white asparagus, trimmed and cut into 2 inch pieces
4 cups Mixed Greens
¼ cup pecans, toasted and chopped
Combine all of the dressing ingredients in a blender. Blend on high until smooth.
Bring a large pot of water to boil. Add the asparagus pieces and blanch for 2 minutes. Drain and set aside.
Plate spring salad mix with asparagus and pecans and top with dressing. Enjoy!
Calories: 197
Fat: 20g
Carbohydrates: 4g
Sodium: 639mg
Fiber: 1g
Protein: 3g
Sugar: 0g