Asparagus Salad
   Servings: 6
  • 1/4 cup red wine vinegar
  • 1/2 tsp saffron threads
  • 1/2 medium white onion, diced
  • 1 small shallot, minced
  • 2 tbsp lemon juice
  • 2 tsp mustard
  • Salt to taste
  • 1/2 cup olive oil
  • 1 lb asparagus, ends trimmed and cut into 1 inch pieces
  • 1/3 cup almonds, roughly chopped
  • 3 tbsp fresh mint, minced
  • 1 tbsp lemon zest
  • 1 cup baby spinach leaves
  1. Place the vinegar, saffron and onion in a small saucepot and bring to a gentle simmer. As soon as bubbles start to surface, remove from the heat and let cool. In a small bowl combine the shallot, lemon juice, mustard, salt and whisk in the cooled vinegar mixture. Then add the olive oil and whisk some more. Taste to make sure it is not too salty or sweet.
  2. Bring a medium pot of salted water to a boil and add the asparagus pieces. Cook them for just 50 seconds until they are tender to the bite but still very green. Drain and run cool water over the veggies so they retain their color.
  3. In a large bowl, place the asparagus, almonds, mint, lemon zest and spinach leaves. Pour the dressing over the top and toss all of the ingredients together. It tastes as
    beautiful as it looks.