• 1/2 cup of lemon juice, preferably squeezed from Meyers lemons
  • 1 teaspoon lemon zest, chopped fine
  • 2 tablespoons Dijon mustard
  • 1 cup extra virgin olive oil
  • 1/2 cup canola oil
  • 1 tablespoon honey
  • Salt & pepper to taste
  • One dash Tabasco


In a non-reactive bowl wisk to incorporate; juice, zest, mustard, honey, Tabasco and oils. Season with salt and pepper to taste.

The Salad

  • 32 jumbo asparagus spears
  • 2 tablespoons olive oil
  • 1 pound mesclun greens
  • 12 ounces Parmesan reggiano, shaved with a vegetable peeler to make long thin strips

Preheat oven to 450 degrees F. Snap each asparagus spear between your hands; lightly peel the tip ends. Toss asparagus tips in 2 tablespoons of olive oil. Spread the spears between two rimmed baking sheets. Sprinkle generously with salt & white pepper. Bake ten minutes until spears are cooked al dente. Transfer to a chilled rimmed baking sheet and refrigerate until cold. On a bias, cut the asparagus spears into thin oblong discs. Toss greens and asparagus with the vinaigrette. Divide between eight chilled plates. Top with shaved Parmesan cheese and serve immediately.

Serves eight.

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