Asparagus and Butterhead Lettuce Salad

Name: Asparagus and Butterhead Lettuce Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bunch asparagus (about; 0 teaspoons freshly ground black pepper; 2 heads butterhead lettuce such as Boston or Bibb (see Notes); 0 teaspoons dry mustard; 1 teaspoons honey; 5 teaspoons fresh lemon juice; 0 teaspoons freshly shredded lemon zest; 113 grams perlini mozzarella (tiny balls; see Notes); 3 Tbsps extra-virgin olive oil; 2 Tbsps pine nuts; 1 teaspoons salt

Asparagus and Butterhead Lettuce Salad is a gluten free, primal, and vegetarian side dish. This recipe serves 4. One serving contains 249 calories, 11g of protein, and 21g of fat. Head to the store and pick up lemon juice, mustard, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends. Slice trimmed spears on the diagonal into 1/8-in. lengths, leaving tips about 1 in. long.

Ingredients you will need

Asparagus

Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-size pieces. Rinse and dry. Set aside.

Ingredients you will need

Lettuce

In a small bowl or measuring cup, whisk together olive oil, lemon juice, honey, salt, lemon zest, pepper, and dry mustard until creamy-looking.

Ingredients you will need

Mustard Powder

Lemon Juice

Lemon Zest

Olive Oil

Pepper

Honey

Salt

Equipment you will use

Measuring Cup

Whisk

Bowl

In a large bowl, toss lettuce with 3 tbsp. dressing. Divide lettuce among 4 salad plates. Toss asparagus pieces with remaining dressing and spoon over lettuces, dividing evenly.

Ingredients you will need

Asparagus

Lettuce

Equipment you will use

Bowl

Sprinkle salads with perlini and pine nuts.

Ingredients you will need

Pine Nuts