Vin Santo is known as the Wine of Saints, and some of the very best is produced in northern Italy. Itās drunk mostly as a dessert wine (itās perfect for dipping biscotti), but I also like to use it in vinaigrettes because of its smooth, sweet flavor. It brightens up the asparagus and makes this simple salad more luxurious.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
In a small saucepan, reduce the Vin Santo to 1/3 cup over medium heat, about 10 minutes. In a small jar or plastic container with a tight-fitting lid, combine the reduced Vin Santo, olive oil, lemon juice, mustard, salt, and pepper. Shake to combine, making sure the mustard is fully incorporated.
Step 2
Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let it cool, about 3 minutes. Drain the asparagus and pat dry with paper towels.
Step 3
Place the lettuce leaves in a serving bowl and arrange the asparagus on top. Top with the hard-cooked egg and chopped almonds. Drizzle the entire salad with the vinaigrette. Serve immediately.
