Asparagus and Butterhead Lettuce Salad

Ingredients

• 1 lb asparagus 
• 0.3 teaspoon pepper black freshly ground
• 2 heads butterhead lettuce such as boston (see Notes)
• 0.1 teaspoon mustard dry
• 0.5 teaspoon honey 
• 5 teaspoons juice of lemon fresh
• 0.3 teaspoon lemon zest shredded
• 4 ounces perlini mozzarella (tiny balls; see Notes)
• 3 tablespoons olive oil extra-virgin
• 2 tablespoons pinenuts 
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk
• measuring cup

Directions

1. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends. Slice trimmed spears on the diagonal into 1/8-in. lengths, leaving tips about 1 in. long.
2. Remove and discard outer leaves of lettuce heads. Tear remaining leaves into bite-size pieces. Rinse and dry. Set aside.
3. In a small bowl or measuring cup, whisk together olive oil, lemon juice, honey, salt, lemon zest, pepper, and dry mustard until creamy-looking.
4. In a large bowl, toss lettuce with 3 tbsp. dressing. Divide lettuce among 4 salad plates. Toss asparagus pieces with remaining dressing and spoon over lettuces, dividing evenly.
5. Sprinkle salads with perlini and pine nuts.
6. Serve immediately.