Spring Grilled Asparagus Salad ~ Blood Orange Buttermilk Dressing

• Make the Blood Orange Buttermilk Dressing and refrigerate. (See recipe) Make the Maple Toasted Slivered Almonds in a Skillet. (Recipe below)

Grill Asparagus:

• Trim white, wood ends from the spears. Gently peel bottom half of the spears.Wash them well, dirt can be trapped in their heads, and dry.Toss them with oil, salt & pepper.
• Heat a cast iron grill pan until very hot. Add the asparagus spears so they lie across the ridges. Top with a heavy pan to cover – I use a cast iron pan. Keep the heat high, remove the top pan after 4 minutes – if nice grill marks are underneath, turn them over using tongs.

  Place the pan back on top, grill for another 3 minutes until evenly grilled, crisp-tender and still bright green. Remove to a plate to cool.

Make the Salad:

• On 4 individual plates (can also add to one large bowl) add a portion of mache and radicchio. Slice the asparagus in half on an angle – top the lettuces. Sprinkle with a portion of scallions, almonds, cheese and mango.

To Serve:

• Drizzle with Blood Orange Buttermilk Dressing

Maple Toasted Slivered Almonds in a Skillet:

• Ingredients: ½ cup slivered almonds, 1 tablespoon pure maple syrup, 1 pinch sea salt, 1 pinch cayenne pepper
• Heat a 8 inch skillet over moderate heat for 1 minute. Add all ingredients, stir up. Will start to sizzle as soon as ingredients go into pan. Stir – nuts will toast. Cook, stirring until just lightly, but evenly golden. Not too much heat – nuts can burn easily.

  Immediately add them to a sheet of parchment paper on you work surface. Stir up any lumps. Will harden when cools.