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Asparagus Salad with Caesar Vinaigrette




Source of Recipe


Cooking Light, May 1997






List of Ingredients



• 20 asparagus spears (about 1 1/4 pounds)
  
• 4 cups gourmet salad greens
  
• 3 tablespoons tarragon vinegar
  
• 1 1/2 teaspoons olive oil
  
• 1 teaspoon water
  
• 1/2 teaspoon anchovy paste
  
• 1/8 teaspoon pepper
  
• 1 garlic clove, minced
  
• 1/4 cup garlic-flavored croutons
  
• Chopped fresh parsley (optional)
  






Instructions



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.
   
   
   
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.
   
3. Servings: 4