Charred asparagus salad with tomato and mixed greens
For the vinaigrette:
1 tablespoon olive oil
Sign Up and Save
Get six months of free digital access to The Telegraph
2 tablespoons red wine vinegar
1\2 cup low-sodium chicken stock
1 teaspoon minced shallots
1 teaspoon sugar
1 tablespoon finely sliced fresh chives
20 asparagus spears
4 ounces mixed baby salad greens
1 tomato blanched, peeled, seeded, and chopped
Place all the vinaigrette ingredients in a blender and process until emulsified. Set the dressing aside.
Trim the asparagus, discarding the thick ends. Spray a non-stick pan with cooking spray, and place it over high heat. When the pan is hot, add about 10 of the asparagus spears at a time and saute for 4 to 5 minutes, until charred on all sides. Repeat for remaining asparagus. (Alternately, the asparagus can be charred on a hot outdoor grill.)
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.