Fresh Asparagus Salad With Lemon Dijon Vinaigrette

Recipe Ingredients

1/2 lb	227g / 8oz	Asparagus - tough ends
1 lb	454g / 16oz	Lemon (for both juice, peel) (medium)
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Corn or canola oil
1/8 teaspoon	0.6ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 1/2 teaspoons	7.5ml	Dijon mustard
1		Bacon - cooked until crisp
		Crumbled coarsely
4		Dry-cured black olives - pitted
		Freshly ground pepper

Recipe Instructions

Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color.

Drain completely and arrange the asparagus on two salad plates.

Remove half the lemon peel and cut into extremely thin strips. Boil for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon. Put the juice and boiled peel in a jar.

Add the oils, salt, pepper and Dijon mustard. Shake vigorously to combine. (This makes 3/4 cup dressing. Refrigerate the unused portion for future salads.)

At serving time, spoon some vinaigrette over the asparagus. (Never let asparagus sit in vinegar- or lemon based dressings; it turns an ugly olive drab.) Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper.

Source:
Mrs. Robert cup Payne

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