1 pound fresh asparagus, trimmed
1/4 small onion, very finely chopped
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 packet sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 pinch salt
freshly ground black pepper
4 cups spring salad mix (mesclun)
1/4 cup toasted walnuts, or almonds
Time: 20 min
1. Steam asparagus until crisp-tender. Drain, and pat dry with paper towels. Set aside.
2. Combine shallot, vinegar, mustard and sugar substitute, salt and pepper in a mixing bowl. Gradually whisk in oil.
3. Divide lettuce on 4 plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts.