Spring Garden Salad w/ Dijon Yogurt

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"