Asparagus and Butterhead Lettuce Salad

By Fred

Ingredients

• 1 bunch asparagus (about 1 lb.)
• 2 heads butterhead lettuce such as Boston or Bibb (see Notes)
• 3 tablespoons extra-virgin olive oil
• 5 teaspoons fresh lemon juice
• 1/2 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly shredded lemon zest
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon dry mustard
• 4 ounces perlini mozzarella (tiny balls; see Notes)
• 2 tablespoons pine nuts

Preparation

Step 1

1. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends. Slice trimmed spears on the diagonal into 1/8-in. lengths, leaving tips about 1 in. long.

2. Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-size pieces. Rinse and dry. Set aside.

3. In a small bowl or measuring cup, whisk together olive oil, lemon juice, honey, salt, lemon zest, pepper, and dry mustard until creamy-looking.

4. In a large bowl, toss lettuce with 3 tbsp. dressing. Divide lettuce among 4 salad plates. Toss asparagus pieces with remaining dressing and spoon over lettuces, dividing evenly. Sprinkle salads with perlini and pine nuts. Serve immediately.