1 pound asparagus (about 1 bunch), washed and trimmed
6 cups mixed fresh spring greens
5 scallions, sliced
1 cup chopped fresh vegetables (carrots,
celery, mushrooms and/or radishes)
1 tablespoon plus 1 teaspoon rice
2 teaspoons extra virgin olive oil
1 teaspoon fresh lemon juice
½ teaspoon grated fresh ginger
½ teaspoon honey
Salt and pepper
Bring a medium pot of water to a boil. Cut asparagus into 1-inch pieces. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes.
Remove from heat and transfer asparagus to an ice bath. Drain. Mix greens, scallions and asparagus in a large bowl. Add vegetables. In a small bowl, whisk together vinegar, oil, lemon juice, ginger, honey and salt. Drizzle dressing over salad, and sprinkle with salt and pepper. Serve immediately.
Adapted from www.MarthaStewart.com