Stalks Of Asparagus (5 stalks per person)
1/2 Lb. Mixed Baby Lettuce (organic)
Wash and cut the asparagus to desired length, peel lower part of
stalks if necessary. Quickly blanch in lightly salted water and chill
immediately in ice water. Drain and pat dry. Wash the lettuce and set
3 tbs extra-virgin
1 tbs lemon juice
2 tsp finely chopped shallots
1/4 tsp coarse salt
Coarsely ground black pepper
1/2 cup fresh bread crumbs, toasted in a 350° oven until crisp (about
To make the vinaigrette, whisk together the lemon juice, shallots,
salt, and a few grindings of pepper, while slowly adding in the olive
Place the lettuce onto serving plate and top with asparagus.
Drizzle vinaigrette over the lettuce and asparagus. Garnish with thinly
sliced green onions and tomato slices.