Growing up in Wyoming and Idaho made me really appreciate the first signs of spring. I am not one of these people that loves snow and winter so I always counted the days to spring and looked for any sign that spring was near. I remember that seeing asparagus for sale in the grocery store was one of the sure signs spring was here or very close. Today we can get fresh asparagus all year round but where I grew up it only appeared in the spring and was not available for very long. Asparagus was a big treat in our house in the spring and I still like to celebrate spring's arrival with an asparagus dish.
Now that I am lucky enough to live in the Silicon Valley the clues to spring are much more subtle. I usually know that it is spring by the pollen count. When everyone I know, including one of my cats, has itchy eyes and a stuffy nose in the March to April timeframe we can usually declare it is spring. I am thinking if it is not spring it is really close, everyone around me is sniffling.
One of things I like about this dish is that it gets better as it ages in the fridge. The asparagus starts to really marinate and the flavors just get better. I serve this over a variety of spring greens; I also like to add some Hearts of Palm. I always make a batch of the vinaigrette and store it in my fridge for any type of green salad. It is a stable at our house. It is really good over a beef salad as well.
French Vinaigrette- I am pretty sure that this really is a French Vinaigrette as the person who taught me how to make it is from Paris :-)
1/2 C Olive Oil
3 Tbl Dijon Mustard*
1/2 C Red Wine Vinegar
Salt and pepper to taste
*-I highly recommend adjusting this recipe according to your love of Dijon mustard. If you really love it like I do you may want to put in an additional Tbl or two. If you like a hint of mustard you may want to start with a Tbl and add more if needed. This dressing has a strong mustard flavor.
Putting the salad together
1/2 Lb of Asparagus blanched and chopped-I cook the asparagus for about 3 to 4 minutes in boiling water and then put into an ice bath before chopping.
1 jar of chopped Hearts of Palm
Salt and Pepper to taste
Mix together and then let sit for at least 15 minutes before serving
Serve on a bed of spring greens
Store any leftover vinaigrette and asparagus in the fridge, it will only be better the next day
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