Did you know asparagus has been cultivated for over 2,000 years? While white asparagus is considered a delicacy, the green variety stands testament that Spring has arrived, as its color comes from none other than the sun. Asparagus aside, Spring unfurls an abundance of fresh, snappy produce in every shade of green. Keeping seasoning simple & light allows this salad’s crispy flavors to shine. Pairs well alongside your favorite fish or slice of quiche for a light seasonal meal.
In a small bowl, whisk vinegar, shallot, mayonnaise, salt and pepper until well combined.
Drizzle in olive oil, whisking until well combined.
Set vinaigrette aside.
Fill a large bowl with 2 inches of ice water.
Set aside.
Fill a large stockpot with 2 inches of water, bringing to a boil.
Add asparagus, cooking until bright green.
Transfer blanched asparagus to prepared ice bath and let cool.
In a large serving bowl, toss lettuce and watercress in vinaigrette.
Add asparagus, snap peas, mint and chives tossing lightly.
Top with Parmigiano Reggiano and pistachios.
Serve immediately.
Naturally low-carb & gluten-free
