Recipe By Chef Jim Coleman

Fresh asparagus is just heading into the markets, a sure sign spring is here to stay. This salad pairs well with a frittata or omelet for a brunch or easy supper. This salad pairs well with a frittata or omelet for a brunch or easy supper.

Makes 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons of red wine vinegar
• ¼ of a cup of low-sodium chicken stock
• 1 teaspoon of minced shallots
• 1 teaspoon of sugar
• 1 tablespoon of finely sliced fresh chives
• 20 asparagus spears
• 4 ounces of mixed greens, such as arugula, mache, frisee, mizuna, radicchio and romaine
• 1 tomato, seeded and chopped for garnish

Directions

1. For the vinaigrette, place first six ingredients in a blender and process until emulsified. Set the dressing aside.

2. Trim the asparagus, discarding the thick ends. Spray a non-stick pan with cooking spray, and place it over high heat. Add about 10 of the asparagus spears at a time and sauté for 4 to 5 minutes, until charred on all sides. Repeat for remaining asparagus.

3. Place the greens in a mixing bowl and toss with three-quarters of the vinaigrette. Place a small mound of the dressed greens at the top of each plate. Fan out the asparagus over the bottom portion of the plate, with the ends slightly touching the greens. Sprinkle the remaining vinaigrette over each plate and garnish with the tomatoes.