Asparagus with Spring Onion Vinagrette

Very lightly cooked asparagus is tossed with a flavorful dressing and then served on letttuce leaves.

Finely mince 1 medium spring onion, white and green parts both.  Toss with 6 T. lemon juice or white wine/champagne vinegar.  Allow to sit for 15 minutes.

Add 4 T. extra virgin olive oil plus salt and pepper to taste.

Bring a large pot of salted water to a boil.

Soak 1 bunch of asparagus in a cold water bath.  Swirl the spears around and then remove from the water.

Chop the asparagus in pieces or leave it whole.  Add to the water and cook for 1 minute (parboil).  Remove from the water, place in a colander and rinse briefly with cold water.

Spin the asparagus dry in a salad spinner or with paper towels.

Toss the asparagus with the dressing and allow to sit for at least 10 minutes.

Remove the asparagus, then add dressing to taste to washed and dried lettuce leaves.  Toss the asparagus pieces with the lettuce (or serve whole spears on top of a bed of lettuce) and add dressing if necessary.

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