Asparagus and Butter Lettuce Salad

Asparagus and Butter Lettuce Salad

MAKES 4 servings
TIME About 30 minutes

Ingredients

1 bunch asparagus (about 1 lb.)
2 heads butter lettuce (also called Boston and Bibb)
3 tbsp. extra-virgin olive oil
5 tsp. fresh lemon juice
1/2 tsp. honey
1/2 tsp. salt
1/4 tsp. finely shredded lemon peel
1/4 tsp. freshly ground black pepper
1/8 tsp. dry mustard
4 oz. perlini mozzarella (tiny balls)*
2 tbsp. pine nuts

Directions

1. Hold the bottom end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends. Slice trimmed spears on the diagonal into 1/8-in. lengths, leaving tips about 1 in. long.

2. Remove and discard outer leaves of lettuce heads. Rinse and dry remaining leaves. Wrap in paper towels, put in plastic bags, and chill at least 15 minutes.

3. In a small bowl or measuring cup, whisk together olive oil, lemon juice, honey, salt, lemon peel, pepper, and dry mustard until thick and creamy.

4. Tear lettuce leaves into bite-size pieces. In a large bowl, mix lettuce with 3 tbsp. dressing. Divide lettuce among 4 salad plates. Mix asparagus pieces with remaining dressing and spoon over lettuce. Sprinkle salads with perlini and pine nuts. Serve immediately.

*If you can’t find perlini mozzarella at specialty grocery stores or Italian markets, use a 4-oz. piece of fresh mozzarella grated on the large holes of a box grater or cut into 1/4-in. pieces.

PER SERVING 240 Cal., 75% (180 cal.) from fat; 11 g protein; 20 g fat (6.4 g sat.); 7.2 g carbo (2 g fiber); 411 mg sodium; 25 mg chol.

Serve With Frog’s Leap Merlot 2006