Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.

In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil.

Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.

Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately.

My Private Notes

Add a Note
More from:

Easter

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Baked Asparagus

Recipe courtesy of Kathleen Daelemans

Cream of Asparagus Soup

Recipe courtesy of Sunny Anderson

Asparagus and Cheese Tart

Recipe courtesy of Food Network Kitchen

Frittata with Asparagus, Tomato, and Fontina

Recipe courtesy of Giada De Laurentiis

Roasted Asparagus

Recipe courtesy of Tyler Florence

Asparagus Frittata

Recipe courtesy of Michael Lomonaco

Steamed Asparagus

Recipe courtesy of Food Network Kitchen

Roasted Asparagus

Recipe courtesy of Alton Brown

Asparagus and Tomato Tart

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories