Now, for those bright spring green asparagus!
We are going to pair them with Delightful Palate’s Stone Fruit Nectar Vinaigrette. First by tossing the asparagus with the Stone Fruit Nectar Vinaigrette to roast them and then putting together a Citrus, Spinach and Fennel salad dressed in the Vinaigrette to pile on top of the tender asparagus. I like to garnish the salad by sprinkling on Marcona Almonds and a creamy goat cheese.
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