Lemon Vinaigrette:

•  1/2 cup of lemon juice, preferably squeezed from Meyers lemons
•  1 teaspoon lemon zest, chopped fine
•  2 tablespoons Dijon mustard
•  1 cup extra virgin olive oil
•  1/2 cup canola oil
•  1 tablespoon honey
•  Salt & pepper to taste
•  One dash Tabasco

Method:

In a non-reactive bowl wisk to incorporate; juice, zest, mustard, honey, Tabasco and oils. Season with salt and pepper to taste.

The Salad:

•  32 jumbo asparagus spears
•  2 tablespoons olive oil
•  1 pound mesclun greens
•  12 ounces Parmesan reggiano, shaved with a vegetable peeler to make long thin strips

Preheat oven to 450 degrees F. Snap each asparagus spear between your hands; lightly peel the tip ends. Toss asparagus tips in 2 tablespoons of olive oil. Spread the spears between two rimmed baking sheets. Sprinkle generously with salt & white pepper. Bake ten minutes until spears are cooked al dente. Transfer to a chilled rimmed baking sheet and refrigerate until cold. On a bias, cut the asparagus spears into thin oblong discs. Toss greens and asparagus with the vinaigrette. Divide between eight chilled plates. Top with shaved Parmesan cheese and serve immediately.

Serves Eight.

•  Mediterranean Pasta
•  Pear & Pomegranate Salad with Walnut Vinaigrette and Balsamic Glaze
•  Pumpkin Cheesecake with a Chocolate Hazelnut Crust
•  Asparagus Salad with Meyers Lemon Vinaigrette
•  Monterey Bay Halibut with a Smoked Salmon Crust
•  Beet Salad
•  Black Beluga Lentil Soup
•  Pumpkin Creme Brulee