Photo: Leigh Beisch; Styling: Merilee Bordin
Makes 4 servings

The texture of butterhead lettuce keeps this salad light and delicate. Prep Time: 30 minutes. Notes: You can use any tender, sweet lettuce in place of butterhead. Find perlini mozzarella at specialty grocery stores and Italian markets, or use a 4-oz. piece of fresh mozzarella grated on the large holes of a box grater or cut into 1/4-in. pieces.

How to Make It

Step 1

Hold the 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.

Step 2

Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-size pieces. Rinse and dry. Set aside.

Step 3

In a small bowl or measuring cup, whisk together olive oil, lemon juice, honey, salt, lemon zest, pepper, and dry mustard until creamy-looking.

Step 4

In a large bowl, toss lettuce with 3 tbsp. dressing. Divide lettuce among 4 salad plates. Toss asparagus pieces with remaining dressing and spoon over lettuces, dividing evenly. Sprinkle salads with perlini and pine nuts. Serve immediately.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

Mediocrates's Review

January 07, 2010
My husband's not a huge fan of salads, but proclaimed this "damned elegant!" He then proceeded to demolish all of the remaining salad in the bowl. I made this quite a few times when we first got the recipe, and have been waiting anxiously for asparagus to come back into season so I can make it again!