We got a new market in town about a month ago that has truly blown my mind. The produce section has double the organic selection than any of the other markets in town, and they stock all kinds of cool things like white asparagus, purple and orange cauliflower and five different varieties of micro greens! Don’t even get me started on the organic summer fruit…juicy ripe mangoes for days…
I wander around this new produce section like a kid in a candy store, finding inspiration in the fresh, colorful bounty.
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 (yes, my awesome new market carries that too) 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
- sea salt and black pepper
- ½ cup olive oil
- 1 ½ lb white asparagus, trimmed and cut into 2 inch pieces
- 4 cups spring salad mix
- 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 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!