Asparagus Salad
A bright and lively flavor combination that works especially well alongside a spicy main course.
2 lbs. chopped, blanched asparagus (1" pieces), cooled
In a food processor, thoroughly blend the following:
3 T. spicy brown mustard
3 T. freshly chopped basil
1/4 c. honey
1/3 c. balsamic vinegar
1/3 c. grapeseed oil
Pour dressing over cooled asparagus and marinate in the refrigerator for 1-3 hours.
Toss in a large serving bowl:
5 oz. arugula, torn into bite-size pieces
2 bunches cilantro, leaves removed and coarsely chopped
5 packets Sweet N Low
Just before serving, add asparagus and dressing/marinade over the greens. Toss and serve.
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