Asparagas SaladAsparagas SaladDressing:
1 T. Olive Oil
2 shallots chopped
3 cloves of garlic chopped
1 T. minced fresh herbs, chopped, such as Basil, Rosemary, Thyme
1/4 cup red wine
1/4 cup Balsamic vinegar
2/3 cup olive oil
salt and pepper to taste
Bring water to a boil in a stockpot. Add Asparagus and cook for just 4 minutes. Immediately put into an ice water bath to stop asparagus from continuing to cook drain.
Dressing:
Heat 1 T. olive oil to very hot. Add shallots and garlic and shake pan just 1 minute. Add herbs, cook just 1 or 2 min. more.Add the wine and vinegar cook 1 minute then transfer to a bowl. Whisk in the oil slowly until emulsfied, salt and pepper to taste.
To Serve, use a large bowl and heap baby greens in bowl. Top with Several asparagus spears, Stir dressing, lightly pour over, add crumbled goat cheese, and toasted unseasoned bread crumbs if you like.