Asparagus is a delicious flowering spring vegetable and believe it or not was once classified in the lily family, along with garlic and onions. See what you can learn in 20 seconds on Google? For the next few months I will pretty much be tossing asparagus into everything, starting with this Spring Salad with Asparagus and Honey Chipotle Vinaigrette!
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I LOVE this salad, in large part due to the delicious variety of greens it includes: an organic mix of frisee, spinach, purple cabbage and arugula. .
…roasted hazelnuts …
…soft Italian Asiago…
…and blanched asparagus spears.
Then this salad is drizzled in the most amazing Honey Chipotle Vinaigrette made with olive oil, honey, chipotle chili powder (affiliate link)…
When combined you have a sweet, spicy dressing that is perfection on this mouth watering salad.
Gorgeous even before it’s dressed!
The Recipe: Spring Salad with Asparagus and Honey Chipotle Vinaigrette
A lovely spring salad with a little kick.
- 4 cups organic greens, I use a mix of frisee, spinach, arugula and cabbage
- 4 thick slices pancetta, cooked and chopped
- 1/2 cup soft asiago, grated on large holes of cheese grater
- 4 asparagus spears, cut into 1" pieces and blanched
- 1/3 cup roasted Hazelnuts, sometimes called Filberts
- 1/3 cup high quality extra virgin olive oil
- 3 T White Balsamic
- 1 T honey
- 1/2 tsp ground chipotle chili powder
- sea salt, one generous pinch
- few turns freshly ground pepper
Cook pancetta until crispy, place on paper towels until cool then chop. Set small pot of water to boil. Cut asparagus into 1" pieces. Place asparagus into boiling water for three minutes. Strain and rinse with cold water, set aside. If the hazelnuts you purchased are raw, toast them by placing them in a pan on medium heat till they are toasted. Allow to cool and then use fingers to peel off the brown skin. Grate cheese. Place all ingredients on a platter and toss.
Place all ingredients in a glass container and whisk or shake. Lightly dress greens and toss. Serve.
MAY I PLEASE ASK A FAVOR?
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