Asparagus Vinaigrette Salad

Recipe for Asparagus Vinaigrette Salad
Becky Luigart-Stayner


2 pounds fresh asparagus, rinsed and trimmed
3 or 4 large handfuls fresh baby spinach
handful fresh Italian parsley
salt and freshly ground black pepper, to taste
1 cup Mustard Vinaigrette, divided (recipe below)
1 hard-boiled egg, finely chopped
1 cup herb-flavored croutons (whole, if small, otherwise partially crushed)
shavings of fresh Parmesan cheese (optional)


Put two dinner plates into the freezer.

Lay the asparagus in a steamer basket. Put ½ inch of water into a large pot and bring to a boil. Carefully put the steamer basket into the boiling water, cover, and steam for 3 minutes, or until the spears are bright green in color.  Don’t overcook! (Pencil-thin spears cook quickly; thumb-thick ones require 1 to 2 minutes more. Avoid wilting the spears.)

Remove the plates from the freezer and immediately transfer the asparagus onto them, spreading the spears so that they do not overlap. Set aside to cool. (Do not plunge the asparagus into cold water; this often leaves it waterlogged.) Or cover and refrigerate for 1 to 2 hours before serving.

Mix the spinach and parsley and arrange in a bed on a large platter. Season with salt and pepper. Lay the asparagus spears over the greens. Drizzle with 1⁄4 cup of the vinaigrette and top with the egg, croutons, and Parmesan cheese, if using. Pass the remaining vinaigrette at the table.

Mustard Vinaigrette


Makes 6 servings.

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