Yield: 4-5 servings
Blanch the asparagus in salted, boiling water for 1-2 minutes. They should have a nice green color and be slightly tender when done. Immediately shock them in an ice water bath to prevent overcooking.
Slice the asparagus into bite size pieces.
Toss the asparagus in the dressing, and top it with nuts, cheese, onions and anchovies.
If torpedo onions are unavailable, use fresh shallots. To make Italian salad dressing combine and whisk together; oil, vinegar, and Italian Salad Dressing Spice Mix. You will have extra and can save it for future salads. You can adjust the oil/vinegar ratio to meet your tastes. Use more vinegar for a sharper dressing. Although non-traditional, you could add a spot of mustard or mayonnaise to thicken the dressing or make it creamy.
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