Recipes Ingredients Meat & Poultry Pork Recipes Asparagus Salad with Tender Greens and Mint Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Servings: 8 This light, spring salad includes speck, a flavorful smoked ham that's a specialty of the South Tyrolean region of Italy. Ingredients ¼ cup champagne vinegar 1 spring onion (bulb only) or shallot, finely chopped Coarse salt 1 pound green asparagus 1 pound white asparagus 1 tablespoon grainy Dijon mustard 1 teaspoon fresh lemon juice ¾ cup extra-virgin olive oil Freshly ground pepper 4 ounces mixed tender salad greens, such as mâche and baby arugula ¾ cup loosely packed mint leaves 8 thin slices speck (about 4 ounces) Directions Bring vinegar and spring onion to a boil in a small saucepan over medium heat. Cook until liquid is reduced by half, about 2 minutes. Set aside. Bring a medium saucepan of water to a boil; add salt. Prepare an ice-water bath, and set aside. Peel bottom 2 inches of asparagus, reserving peels. Blanch asparagus peels 2 minutes; immediately transfer with tongs to ice-water bath to stop the cooking. (Keep water at a boil.) Remove peels with a slotted spoon; set aside. (Reserve ice-water bath.) Blanch asparagus until crisp-tender, about 4 minutes. Immediately transfer with tongs to ice-water bath. Drain; set aside. Cut lower third from each asparagus spear, and transfer pieces to a food processor. Set remaining asparagus aside. Add reserved peels, the vinegar mixture, and mustard to processor; process until smooth. With processor running, pour in lemon juice and then oil in a slow, steady stream. Pass mixture through a fine sieve into a small bowl; discard solids. Season vinaigrette with salt and pepper. Put salad greens and mint in a large nonreactive bowl (glass or ceramic). Drizzle with vinaigrette, and gently toss. Divide asparagus among serving plates. Top each serving with dressed salad greens and a slice of speck. Cook's Notes You can use thinly sliced prosciutto or another cured ham instead. Spring onions are a more mature version of scallions; they have large bulbs, which can be purple or white, and are available at specialty-food stores and farmers' markets. Rate it Print