A twist on traditional salad (Asparagus!)
Recipe for: Asparagus and Spring Greens Salad
1 pound green and white asparagus, trimmed and cut into 2-inch pieces
1 (5-ounce) package mixed salad greens
2 ¼ tsp. grey celtic sea salt (or pink salt), divided
2 Tbsp. minced shallots
2 Tbsp. white balsamic vinegar
2 Tbsp. extra-virgin olive oil
½ tsp. grated lemon rind
¼ tsp. freshly ground black pepper
Cook asparagus and 2 tsp. sea salt in boiling water 2 minutes or until crisp-tender.
Drain and rinse asparagus under cold water; drain.
Combine remaining ¼ tsp. salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk.
Combine asparagus and greens in a large bowl.
Toss with desired dressing.