Asparagus with Vin Santo Vinaigrette

1. 1

   In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.

2. 2

   In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper.

3. 3

   Whisk to combine, making sure the mustard is fully dissolved.

4. 4

   While whisking slowly drizzle in the olive oil.

5. 5

   Bring a large pot of salted water to a boil over high heat.

6. 6

   Add the asparagus.

7. 7

   Cook until just tender, about 3 minutes.

8. 8

   Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes.

9. 9

   Remove from water and pat dry with paper towels.

10. 10

    Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds.

11. 11

    Drizzle the entire platter with the vinaigrette.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.