1/2head Romaine lettucerinsed and chopped - used the lighter end of the lettuce, it's more crunchy
1/4red onionthinly sliced
1/4cupalmondssliced or slivered - I purchase sliced ones at the store
1/2cupdried cranberries
3radishes- optional, thinly sliced
Dressing Ingredients:
2tablespoonsextra virgin olive oil
2teaspoonsbalsamic vinegar
1heaping teaspoon honey
1small garlic cloveor 1/2 large clove, minced
1/2teaspoonsaltor to taste
Instructions
Cook the asparagus: fill a medium-sized pan (large enough to fit the asparagus spears) with water and bring to a boil. While the water is preparing to boil, break off the tough ends of the asparagus and discard. The ends will snap once you start bending them. Rinse the asparagus and add it to the boiling water. Reduce heat to low and cook for about 3-5 minutes, depending on the thickness of the asparagus stalk. It should turn bright green and become crisp-tender. Meanwhile, prepare a bowl of cold water and add ice. This will be used to “shock” the asparagus and prevent it from cooking while it’s still hot. We don’t want it to be overcooked and mushy. Plus, “shocking” the asparagus in water will help keep the nice bright green color. Drain the asparagus, and immediately toss them into the icy water. Let them cool in the water for about 20 seconds and transfer the asparagus to a clean paper towel for a quick and gentle pat and dry.
While the asparagus is cooking and cooling, in a small bowl, whisk together the honey, olive oil, balsamic vinegar, minced garlic, and salt until well combined. Set aside.
Cut up the cooled asparagus, cut the mango into cubes, tear the Romaine lettuce leaves into bite-sized pieces (or simply chop it, dice the onion, and thinly slice the radish (if using). Place all ingredients into a large mixing bowl.
Stir in the dressing and toss gently until everything is evenly coated with the dressing.
Notes
Choose fresh, ripe mangoes, crisp asparagus, and vibrant lettuce for the best flavor and texture.
When blanching the asparagus, be sure not to overcook it. The asparagus should be tender yet still crisp. Plunge them into ice water immediately after blanching to stop the cooking process.
To prevent the flavor of the red onion from overpowering the salad, thinly slice it. You can also soak the sliced onions in cold water for a few minutes to mellow out their sharpness.
If time allows, let the assembled salad sit for a few minutes before serving. This allows the flavors to meld together and develop even more depth.