Green Onion and Asparagus Salad

The Dressing:

1 medium shallot, minced
1/2 tablespoon of balsamic vinegar
1/2 tablespoon of apple cider vinegar
Salt and fresh-ground black pepper to taste
2 teaspoons of coarse dark mustard
5 tablespoons of heavy whipping cream


The Salad:

1 pound of pencil-thin asparagus, trimmed of the tough ends
2 dozen scallions, trimmed of roots
Your favorite olive oil
Coarse salt and fresh-ground black pepper to taste
2 tablespoons of minced chives


For the dressing, blend the shallot, the vinegars, and the salt and pepper to taste in a medium bowl.

Mix in the mustard and the heavy cream and adjust the seasoning if required. Set the finished dressing aside.

For the salad, set the oven rack about 5 inches from the broiler.

Preheat the oven to 450 degrees F.

Spread the asparagus and the green onion on a large baking sheet. Sprinkle them with the oil and a little salt and pepper.

Roll the vegetables gently to coat them with the oil and seasoning. When finished, make sure the vegetables are not overlapping or touching one another.

Roast for 7 or 8 minutes or so, until the asparagus is barely tender.

Turn the broiler on and broil for 2 minutes. Remove any vegetables that are cooking faster than the rest.

Place the asparagus and the green onions on a platter and drizzle with the dressing.

Serve.