Asparagus and Butterhead Lettuce Salad

Asparagus and Butterhead Lettuce Salad
Photo by Leigh Beisch


  • 2 heads butterhead lettuce such as Boston or Bibb (see Notes)
  • 1 bunch asparagus (about 1 lb.)
  • ½ teaspoon salt
  • ¼ teaspoon freshly shredded lemon zest
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon dry mustard
  • 3 tablespoons extra-virgin olive oil
  • + 4 more ingredients
    • 2 tablespoons pine nuts
    • ½ teaspoon honey
    • 5 teaspoons fresh lemon juice
    • 4 ounces perlini mozzarella (tiny balls; see Notes)

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-si...

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