After an heavy Easter lunch, all I craved on Sunday night was something light and refreshing. I had plenty of fresh fruits and vegetables in my fridge so i thought why don’t I mix it all together. Last month the Food and Wine issue had a special on asparagus and they had a few recipes of salad with green asparagus. Unlike them, though I did not cook them. I simply cut the asparagus in very thin slices.

Ingredients for 4 : a box of aragula, 1 whole mango, 4 asparagus sliced very thinly, 4 chopped hazelnuts toasted and coarsely chopped, and 1/8 of a red onion.
For the dressing: 1 Tbsp of honey, 1 Tbsp of dijon mustard, 2 Tbsp of balsamic vinegar, 3 Tbsp of olive oil and salt and pepper to taste. Mix all the ingredients together until the dressing becomes thicker. Throw in the aragula and toss. Place the aragula on each plate. Divide the mango pieces and the asparagus evenly among all 4 plates. Layer a few onion slices on top and sprinkle the chopped hazelnut on top. Enjoy!!!

You may add some very thinly sliced manchego or reggiano cheese if you wanted.