Spring Garden
Salad
with asparagus, tarragon, lemon dressing

Ingredients
Asparagus,Tarragon Dressing
3/4 cup fresh asparagus, cut into 1 inch pieces
Jarred green olives, pitted
1 cup plain yogurt (Fage)
2/3 cup mayonnaise
1/8 teaspoon freshly minced, garlic
(or to-taste)
1 teaspoon dried tarragon
Zest of 1 lemon
1/2 teaspoon lemon juice
1 teaspoon sugar
Few pinches salt & black pepper, to-tatse
Spring Garden Salad
3-4 large shallots, thinly sliced
Fresh lettuce, Bib, Romaine, etc
Baby Arugula
Fresh asparagus, 3-4 spears per serving
8 ounces shelled, English Peas
Hard boiled eggs-1 per serving
Fresh lemon
Orecchiette pasta (or preferred) 2 cups
Smoked salmon, 3-4 ounces per serving
Directions
Bring a pan of water to a simmer and place a wired mess strainer over the top. Add the asparagus and steam until bright in color and al dente. Remove and spread asparagus out onto a plate to cool.
Chop some of the green olives to 1/4 cup.
Add all of the dressing ingredients to a blender and pulse until smooth.
As
<<<<<<<ADD some olive oil?!!!
DRESSING
"Seasonal greens with asparagus, peas, shallots, smoked salmon, Orecchiette pasta with an asparagus, lemon, tarragon dressing"