Courtesy of PureZing

Both asparagus and Meyers lemons are at their best in the spring. This is a fresh combination for a spring luncheon, brunch or supper.

Serves 6-8

INGREDIENTS:

2 bunches organic asparagus
2 Tablespoons organic extra virgin olive oil
1 lb. organic baby greens
6-8 ounces slivered almonds
½ cup juice from one or two organic Meyers lemons
Zest from one Meyers lemon
2 Tablespoon balsamic vinegar
2 Tablespoons organic stone ground mustard
1 ½ cups organic extra virgin olive oil
1 Tablespoon raw honey
Sea salt and freshly ground pepper to taste
Dash of hot sauce/pepper sauce (if desired) to taste

DIRECTIONS:

Asparagus
Preheat oven to 450.

Wash asparagus and gently break off any tough stem ends. Discard.

In a large bowl, toss asparagus with 2 T. olive oil and a sprinkling of Sea salt. Arrange asparagus in a single layer on foil covered baking sheets and bake/broil near the top element for approximately 10 minutes till al dente. Turn during cooking to cook evenly.

Remove asparagus from oven and foil. Place on another baking sheet to cool.

Proceed with almonds: sprinkle almond slivers in a single layer on asparagus foil and return to under the broiler. Watch almonds with oven door ajar so that almonds brown and do not burn!

Let asparagus cool while making vinaigrette. If not serving immediately, refrigerate asparagus and wrap almonds until ready to toss with dressing.

Vinaigrette
In a plastic or glass bowl, whisk the lemon juice, lemon zest, balsamic vinegar, mustard, honey, salt, pepper and pepper sauce together. Continue whisking while adding the olive oil in a stream until it emulsifies. If not using immediately, cover and refrigerate.

Salad
Slice cooled or cold asparagus on the diagonal in 1-inch sizes.

Toss the baby greens, asparagus and browned almonds with lemon vinaigrette.

Serve onto salad plates and with a peeler, peel long strips of fresh Parmesan over each salad.
Serve.