This salad is beautiful and delicious for spring and summer. It's made with a handful of simple ingredients and overflows with flavor!
Please note that the prep time does not include making the Lime Pickled Shallots, which should be made at least 1 day ahead.
Cut the tough bottom portion off of the asparagus spears -- this is usually about 3-inches or so. Then peel the asparagus and set up a steamer on the stove with water just beneath the rack. Bring the water in the steamer to a boil and place the peeled asparagus spears on the rack and cover. Steam until tender, about 6 minutes. Drain the asparagus and "shock" it by placing it in a bowl of ice-water for about 3 minutes. This will stop it from cooking any further and help to keep the bright color. Then cut the spears in half, both vertically and horizontally.
My favorite way to make salad dressing is in a jar. Simply add all of the ingredients, put the lid on, and shake!