COLD ASPARAGUS SALAD

COLD ASPARAGUS SALAD image

Number Of Ingredients 9

2 2 pounds bunches asparagus, tough ends snapped off
Grated rind of 1 lemon
2 1/4 tablespoons Juice of 1 lemon
1 shallot, finely chopped
1 1/2 teaspoons sugar (superfine, if available)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 romaine heart, leaves separated, rinsed and patted dry

Steps:

1. With vegetable peeler, peel about 1-1/2 inches off stem end of each asparagus stalk. 2. Steam asparagus until stem end can be pierced with tip of knife and still offer some resistance, about 4 minutes. Using tongs, transfer asparagus to shallow dish with ice and small amount of water. Place in refrigerator to chill. 3. Meanwhile, in a small bowl, whisk together lemon rind, lemon juice, shallot, sugar, salt and pepper. While whisking, add oil in a thin stream, and continue to whisk until dressing is thick and smooth. 4. To serve, spread romaine leaves on large platter. Pat chilled asparagus dry with paper towels; arrange on romaine. Drizzle with dressing. Serve the salad immediately.