Asparagus Salad

Langkah-langkah

1. Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
2. Prepare a medium bowl of ice water.
3. In a medium skillet, bring ⅓ cup of water to a low boil over medium-high heat. Add the asparagus spears and cook uncovered for 3 to 5 minutes or just until tender crisp. Thinner spears may cook faster, while thicker spears may need extra time.
4. Drain the asparagus and transfer to the prepared ice bath to cool for 5 minutes. Drain well and pat dry.
5. In a large bowl, add the vinegar, lemon juice, mustard, honey, and garlic powder. While whisking, gradually drizzle in the olive oil until combined. Season with a pinch of salt and pepper.
6. Add the asparagus, peas, radish, green onion, and dill to the dressing and toss well to coat. Season with additional salt and pepper to taste.
7. Place the lettuce on a serving platter and gently spoon the asparagus mixture overtop. Drizzle with any remaining dressing.
8. Garnish with chopped hazelnuts.