Salads And Dressings - Asparagus Salad

1 lb. asparagus, trimmed & peeled
1 medium avocado
1 tbsp. + 1 tsp. fresh lemon juice
2 egg yolks
6 tbsp. water
4 tbsp unsalted butter, softened
salt and cayenne pepper, to taste
2 heads endive, leaves separated
1 lb. mixed salad greens (mesclun mix)
2 (3 oz.) pkg enoki mushrooms, or 8 button mushrooms, thinly sliced
1/2 cup Soy and Ginger Vinaigrette
1 tsp. chives or parsley, chopped

Soy and Ginger Vinaigrette:
1/2 cup soy sauce
1/2 cup fresh lemon juice
1 tbsp. fresh ginger, freshly grated
1 1/2 cups extra-virgin olive oil
1 1/2 cups canola oil
Salt and freshly ground black pepper, to taste
6 tbsp. boiling water


Tie asparagus into 3 bunches. Cook in boiling salted water until tender, about 5 minutes. Drain and immediately refresh under cold running water.

Peel and thinly slice avocado. Gently toss with 1 tbsp. lemon juice and set aside.

In a double boiler set over simmering water, whisk together egg yolks, a pinch of salt and water until frothy. Beat in soft butter and whisk until thick enough to coat a spoon. Don't let Hollandaise curdle. Season with salt, cayenne pepper and 1 tsp. lemon juice.

Arrange 5 endive leaves on each of 4 serving plates to form a star. Place mixed greens in center of each. Top with 3 slices of avocado and sprinkle with mushrooms. Dress with vinaigrette. Top with warm asparagus. Spoon 2 tbsp. hollandaise over each portion of asparagus and sprinkle with chives or parsley.

For dressing: Combine all ingredients except boiling water in a food processor or blender. Process for 30 seconds. With motor running, add water and process for 10 seconds longer. Store, tightly covered, in refrigerator for up to 1 week.