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Salad
6 servings
15 minutes
10 minutes
Chef Christina Pirello
1½ pounds asparagus, ends snapped and left whole
2 tablespoons extra virgin olive oil
2 cloves organic garlic, finely minced
3 shallots, finely minced
Sea salt, generous pinch
2 tablespoons balsamic vinegar
2 teaspoons stoneground mustard
1 teaspoon brown rice syrup
½ lemon juice, freshly squeezed
4 tablespoons pine nuts, pan toasted
Place about 2 inches of spring or filtered water in a large, deep skillet and bring to a boil over medium heat.
Cook asparagus until fork tender, 2-3 minutes.
Drain well and arrange on a serving platter.
Combine oil, garlic, shallots, and salt in a small saucepan and cook over low heat for 3-4 minutes, to develop the flavor.
Remove from heat and whisk in vinegar, mustard, rice syrup, and lemon juice.
Adjust salt to taste.
Stir in pine nuts.
Generously spoon dressing over asparagus and serve the balance on the side.
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