Asparagus just screams spring to me; even though it isn't officially here yet we are starting to get the produce in markets. I love to buy bunches of asparagus this time of year when they are cheap and affordable. This salad is absolutely delicious and takes 10 minutes to prepare!
For the Salad
1 bunch of asparagus, trimmed
2-3 cups mixed baby greens
gomasio, as desired
For the Dressing
1 T white rice vinegar
Juice from one lemon
1/8 tsp sea salt
2 T grape seed oil
1/4 tsp ground ginger
1. Preheat your oven to 500 F. Lightly coat a cookie
sheet with olive oil. Brush the asparagus with oil and sprinkle with sea
salt. Place in the oven and roast for 8 minutes. (Side note: the
asparagus just roasted can stand on its own as a side)
2. Let the asparagus cool to room temperature or colder if you prefer.
3. Whisk together all of the ingredients for the dressing. Toss with mixed greens to coat.
Lay a small mound of mixed greens with dressing. Top with some of the
asparagus, 3-5 pieces. Sprinkle with gomasio or plain sesame seeds.
Serves 4 with leftover asparagus to nibble on.