Spring Asparagus Salad

SPRING ASPARAGUS SALAD

1 Bunch Michigan Asparagus cut into 1″ to 1 1/2″ sections

1/2 Cup Cabot Cheddar Cheese, Legacy Collection, shaved

1 Rainier Fruit Lady Alice apple, cored & sliced into matchstick size

1/3 Cup chopped Red Onion

1/4 Cup raisins

3 thick slices (.20 lbs) Pancetta diced and pan fried

SPRING ASPARAGUS SALAD DRESSING

1 Cup Mayo

2 Tbsp Vinegar – Apple Cider

2 Tbsp Vinegar – Red Wine

1/3 Cup Dixie Crystal Cane Sugar

Bring a pot of water to boil

Rinse Asparagus

Cut off & remove the bottom 1/2″ of the Asparagus stalks (don’t keep)

Chop the tips & every 1″ sections for the Asparagus. NOTE: if you find several of your Asparagus are quite large, slice them in half.

Place chopped asparagus in the pot of boiling water for 2 1/2 minutes.

Remove immediately, drain the asparagus then toss them into ice-cubed water.

Core then slice 1 apple into matchstick sizes.

Drain asparagus from the cold water & set aside.

Dice 1/3 Cup of red onion

Dice then pan fry pancetta until crispy but not burnt.

Remove crispy pancetta to a paper towel to drain off the access grease.

Toss into a bowl the asparagus, apple, pancetta, red onion & raisins.

Cover bowl & place it in the refrigerator.

Begin preparing the dressing into a separate bowl.

Wisk mayo, vinegars and sugar together.

Cover and place in refrigerator until later use.

The morning or day of your brunch or pot-luck lunch/dinner, toss the dressing into the large asparagus salad ingredients

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