Author: Nicole
- 1½ pounds asparagus, rinsed
- ¼ teaspoon saffron threads
- 1 teaspoon boiling water
- 1½ tablespoons champagne vinegar or white wine vinegar
- ½ teaspoon Dijon-style mustard
- Pinch of sugar
- 3 tablespoons extra-virgin olive oil
- ½ sweet red or yellow pepper, diced
- Optional: leaf lettuce
- Holding the asparagus halfway up the stalk, snap off the woody ends at a natural breaking point and discard.
- Steam the asparagus spears 3-5 minutes or until they are tender but not limp. Drain and run spears under cold water until completely cooled. Drain well and set aside.
- In a large bowl, stir the saffron into the teaspoon of boiling water. Let it stand for 2 minutes or until it is softened. Stir in the vinegar, mustard and sugar. Whisk in the olive oil. Season the mixture with salt and pepper to taste.
- Arrange the asparagus on a platter (atop leaf lettuce, if desired) and top with diced pepper. Drizzle vinaigrette over the asparagus. Serve immediately.
Asparagus can be cooked a few hours ahead of time and chilled. Dress just before serving.
Recipe by Riegl Palate at https://www.rieglpalate.com/titanic-asparagus-salad/
2.2.6