Asparagus Salad With Caesar Vinaigrette
- 20 asparagus spears (about 1 1/4 pounds)
- 4 cups gourmet salad greens
- 3 tablespoons tarragon vinegar
- 1 1/2 teaspoons olive oil
- 1 teaspoon water
- 1/2 teaspoon anchovy paste
- 1/8 teaspoon pepper
- 1 garlic clove, minced
- 1/4 cup garlic-flavored croutons
- Chopped fresh parsley (optional)
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 4 minutes or until crisp-tender. Rinse under cold water; drain well.
- Arrange 1 cup greens on 4 plates; top each serving with 5 asparagus spears. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl; stir well with a whisk. Drizzle 1 tablespoon vinaigrette over each serving; top each with 1 tablespoon croutons. Sprinkle with parsley, if desired.
gourmet salad greens, tarragon vinegar, olive oil, water, anchovy paste, pepper, garlic, garlic, fresh parsley
Taken from www.myrecipes.com/recipe/asparagus-salad-with-caesar-vinaigrette (may not work)