Asparagus Salad with Arugula and Honey Salad Dressing

A more wonderful asparagus recipe:

Carefully remove the skin from the asparagus and cut the ends into small pieces. In a large saucepan, bring water to a boil, seasoning only lightly with salt. Asparagus should have enough room in the saucepan, but only just covered with water. Stew in about 12 minutes just before boiling point. Remove asparagus from broth, place in a large enough bowl of cold, lightly salted water.

Rinse and drain arugula, divide evenly among plates.

For the salad dressing, melt honey in vinegar, add safflower oil drop by drop, stirring constantly. Season with a little salt.

Drain asparagus, cut into pieces and place on arugula leaves. Toast bread slices in corn oil on both sides until golden, brush with a clove of garlic and cut into smaller pieces.

Drizzle asparagus salad with salad dressing, garnish with scallions, toast slices and lemon zest. Sprinkle pepper on top.

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