Asparagus Spring Salad with Dill

Ingredients:

• 1 lbs asparagus (trimmed and chopped)
• 4 radishes (thinly sliced)
• 2 stalks of celery (thinly diced)
• 1 head(s) romain lettuce (chopped)
• 1 tablespoon(s) lemon juice
• 1 shallot (minced)
• 1 tablespoon(s) fresh dill (finely chopped)
• 1 teaspoon(s) dijon mustard
• 1/8 teaspoon(s) salt
• 1/4 cup(s) extra virgin olive oil

Instructions:

1. Bring a pot of salted water to a boil.
2. Add the asparagus and blanch for 2-3 minutes. It should be just barely cooked through and still crisp.
3. Prepare a large bowl of ice water while the asparagus is cooking.
4. Remove the asparagus from the hot water and place into the ice bath. Drain and pat dry with a paper towel.
5. To make the dressing, whisk together the lemon juice, shallot, dill, mustard, and salt. Drizzle in the olive oil, whisking continuously until smooth.
6. Combine the asparagus, radishes, celery, and lettuce in a large bowl. Pour the dressing over the salad and toss to evenly coat.
7. Serve immediately.

Recipe from ultimatepaleoguide.com