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Recipe Detail Page
Spring Greens with Asparagus Crostini
Spring 2007
A lunchtime sandwich fit for vegetarian superheroes.
Serves 4
10 thin asparagus spears
6 paper-thin slices shallot
2 large sun-dried tomatoes, thinly sliced
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) red wine vinegar
½ tsp (2 mL) Dijon mustard
Salt and pepper to taste
10 cups (2.5 L) mesclun or other spring greens
4 diagonally sliced pieces baguette, about 5-inches (12-cm)
½ cup (125 mL) crumbled goat, feta or blue cheese
2 tbsp (25 mL) slivered almonds, toasted
1. Snap tough ends from asparagus. Fill a frying pan with a ½-inch (1-cm) of salted water. Boil, then add asparagus, cook just until tender, 2 to 3 minutes. Drain and rinse immediately under cold water to stop the cooking. Pat dry; cut in half or thirds. Place in a bowl. Separate shallots into rings then add to asparagus along with sun-dried tomatoes.
2. Whisk oil with vinegar, Dijon, salt and pepper. Toss 1 tbsp (15 mL) dressing with asparagus.
3. Place greens in a bowl, toss with just enough of remaining dressing to coat. Divide among 4 salad plates. Toast baguette slices, then sprinkle with cheese. Place on greens. Top with asparagus mixture, then sprinkle with nuts and pepper.
Serves 4
