Servings: Serves 4-6
Note: You can substitute 5 ounces of mixed spring greens for the Lola Rose lettuce; if you are unable to find pea shoots (often available only in the spring), substitute a handful of baby spinach.
Preheat a grill or grill pan to high. Toss asparagus with olive oil; season to taste with salt and pepper. Grill for 4 to 5 minutes, turning occasionally, until tender.
To make vinaigrette: Place sundried tomatoes with 1 tablespoon of packing oil into a blender and grind into a coarse paste. Add white balsamic vinegar, Dijon mustard, shallots, and tarragon and puree. While blender is still on, slowly add oil, blending in bit by bit. Occasionally stop blender and scrape down the sides. Season to taste with salt and pepper.
Toss lettuce and pea shoots with 1/2 cup dressing; season to taste with salt and pepper. Place asparagus and tomatoes in large bowl; toss lightly with 1/3 cup dressing; season to taste with salt and pepper. On a large platter, arrange asparagus and tomatoes over lettuce.
From the August 2009 issue of O, The Oprah Magazine
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