Sometimes being an adult can be colorlessly real.  Making doctors appointments, doing laundry, and paying bills are the unexciting types of things we have to check off our 'Responsible Person To-Do Lists'.  In the midst of all the laundry it’s easy to let some things get pushed to the side.

Dinner, for example can be my most difficult challenge.  When I have fulfilled the necessary duties of the day feeding myself is often an effort I don’t want to put forth.  Creativity is running low and oh, I really do not feel like doing anymore dishes.

Cereal and popcorn do not a dinner make.  I mean, they totally do, but a lady who can fold her own laundry should be able to make herself a proper dinner.

This recipe is exactly the cure I need for my weeknight dinner difficulties.  Because I really shouldn't eat Cheerios four nights in a row.

I love this salad for so many reasons - most importantly because it requires minimal dishes.  Less time at the sink, more time to catch up on those PBS dramas you missed over the weekend.  Yep, I’m looking out for you.

Fresh mozzarella feels like a treat and asparagus is irresistible dressed in this bright lemon vinaigrette.  I like to make my vinaigrettes in mason jars - I give everything a thorough shake and it's good to go.  Perfection in simplicity.

Yes, this definitely beats a popcorn dinner.   

Sincerely, 

  Pedantic Foodie 

Asparagus Salad with Lemon Poppy Seed Vinaigrette 

serves 6

for the dressing 

- 1 tablespoon honey 

- 1 teaspoon dijon mustard 

- 5 tablespoons fresh lemon juice

- 4 tablespoon extra virgin olive oil 

- 1/2 tablespoon poppy seeds 

- salt and pepper to taste 

salad and assembly 

- 2 pounds fresh asparagus 

- 8 ounces fresh mozzarella, sliced  

- lemon zest 

In a small jar combine honey, mustard, and lemon juice.  Shake to combine.  Add olive oil, poppy seeds, salt, and pepper and shake thoroughly.  Refrigerate until ready to use.  

Wash asparagus throughly in cold water.  Trim the bottom ends of the stalks removing 3-4 inches.  Discard the ends.  Cut the stalks into thirds so that each stalk is cut into 2 inch pieces.  

Prepare an ice bath by filling a large bowl with cold water and several cups of ice.  

Fill a 4-quart saucepan with water seasoned heavily with salt.  Bring the water to a rolling boil.  Add the asparagus and boil for five minutes or until the asparagus is just tender.  Remove from heat immediately and transfer the strained asparagus to the prepared ice bath.  

Strain the blanched asparagus, making sure all water is removed, and toss with previously made dressing and sliced mozzarella.  

Garnish with lemon zest and serve!  Enjoy! 

(This salad is best after it has been refrigerated for a bit.)