Yield
4 servings

How to Make It

Step 1

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.

Step 2

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.

You May Like

Ratings & Reviews

NaRa2007's Review

NaRa2007
December 11, 2009
This salad has been in my regular rotation for over 10 years. The dressing is great on greens even if you don't have asparagus on hand.