Little Gem Salad with Anchovies & Asparragus, tender and crisp greens never looked so good as in this salad. Requiring only 15 minutes.
Add asparagus to a saucepan of salty boiling water. Cook until tender, about 6’. Rinse briefly with cold water to stop the cooking. Drain, and set aside.
To make the sauce mix all the ingredients together.
On a serving plate place the little gem lettuce halves, then add the asparagus, anchovies, avocado slices, bread and Parmesan cheese. Pour the pesto sauce over, garnish with fresh basil leaves and serve.
*I also like to add to this salad a hard egg and pan fried chicken breast.
* Little gem lettuce is a smaller and sweeter variety of romaine. If you can't find it, use hearts of romaine instead.