We make this salad for Easter every year. Really should make it more often....The vinaigrette is fantastic and the contrast of textures is excellent. Best when served warm and made with thin asparagus.
This recipe was worth every second spent preparing it! I used it as a first course for a candlelight rooftop dinner in Mesa, Arizona on Valentine's Day. My four friends (even the one claiming to dislike asparagus) loved the flavor and textures. I served it at room termperature. It was perfect with a pesto pasta dish and retro garlic bread. I am sending the recipe to my friends who requested it.