Spring is asparagus season. The asparagus patch that I helped my dad to plant is just beginning to produce the tasty spears, and they are starting to show up in farmer’s markets in my area. I love to roast asparagus and use it in this gorgeous salad.
Asparagus Mimosa Salad
Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper.
Whisk until well blended.
Cover; refrigerate until ready to use.
Heat oven to 400. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
Mix asparagus with couscous if desired; top with egg.
Drizzle with vinaigrette; serve immediately.
If I'm cooking for just Joe and myself, I mix the salad all together. If we're cooking for others (as we will be for Easter dinner), I serve the dressing on the side.
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