Awaken your spring table with this bright, herb-forward salad that celebrates the season's most precious offerings. Crisp, blanched asparagus and delicate butter lettuce become extraordinary when dressed with our zesty lemon vinaigrette featuring our handcrafted Herbs blend. This dish embodies our "Life Made Flavorful" philosophy by transforming simple ingredients into a gathering-worthy experience with minimal effort. The peppery bite of shallots adds complexity while maintaining the salad's fresh appeal—perfect for those moments when you're juggling multiple dishes but refuse to compromise on flavor. Ideal for Mother's Day brunches, spring weddings, or simply elevating a weeknight family dinner, this salad proves that thoughtfully crafted, quality ingredients can simplify meaningful gatherings while still making everyone at the table feel special. This isn't just a side dish; it's an invitation to connection.
- by Jessica Hughes
Asparagus and Butter Lettuce with Lemon-Herb Vinaigrette
- by Jessica Hughes
Asparagus and Butter Lettuce with Lemon-Herb Vinaigrette
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
1 lb Asparagus, woody ends trimmed
2 heads Butter lettuce, washed and torn into bite-sized pieces
2 Shallots, finely minced
For the Lemon-Herb Vinaigrette:
1/4 C Fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp Calicutts Herbs Blend
1/2 C Extra virgin olive oil
½ Tbsp Calicutts Salt and Pepper Blend
Directions
Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.
Blanch the asparagus for 2 minutes until bright green and just tender. Immediately transfer to the ice bath to stop cooking and preserve color.
Once cooled, drain and pat dry, then cut into 2-inch pieces.
In a small bowl, whisk together lemon juice, Dijon mustard, and Calicutts Herbs. Slowly drizzle in olive oil while continuously whisking to emulsify. Season with Calicutts Salt and Pepper.
In a large serving bowl, gently toss the butter lettuce with just enough vinaigrette to coat. Arrange the blanched asparagus on top and scatter the minced shallots.
Drizzle with additional vinaigrette and serve immediately. Enjoy!
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