Asparagus Salad

Celebrate spring with this fresh, colorful, crispy asparagus salad recipe!

Asparagus stalks, peas, radishes, green onions, and toasted hazelnuts are tossed in a lemony vinaigrette and scooped onto butter lettuce leaves.

• 1 pound fresh asparagus spears
• 4 cups butterleaf lettuce
• 1 cup baby peas thawed or 1 cup sugar snap peas, sliced diagonally
• 1 cup thinly sliced radish
• 1 green onion thinly sliced
• 2 tablespoons fresh dill chopped
• ¼ cup toasted hazelnuts or walnuts, roughly chopped

• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoons Dijon mustard
• ½ teaspoon honey
• ½ teaspoon garlic powder
• ⅓ cup olive oil
• salt and black pepper to taste