Vin Santo is known as the Wine of Saints, and some of the very best is produced in northern Italy. It’s drunk mostly as a dessert wine (it’s perfect for dipping biscotti), but I also like to use it in vinaigrettes because of its smooth, sweet flavor. It brightens up the asparagus and makes this simple salad more luxurious.

　　

Ingredients

4 to 6 servings

　　1 1/2 cups Vin Santo (about 375 milliliters)

　　1/3 cup extra-virgin olive oil

　　1 tablespoon freshly squeezed lemon juice

　　1 tablespoon Dijon mustard

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1 bunch of asparagus, trimmed

　　6 Bibb lettuce leaves

　　1 hard-cooked egg, peeled and chopped

　　1/4 cup chopped toasted almonds (see page 168)

　　

Step 1

In a small saucepan, reduce the Vin Santo to 1/3 cup over medium heat, about 10 minutes. In a small jar or plastic container with a tight-fitting lid, combine the reduced Vin Santo, olive oil, lemon juice, mustard, salt, and pepper. Shake to combine, making sure the mustard is fully incorporated.

　　

Step 2

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let it cool, about 3 minutes. Drain the asparagus and pat dry with paper towels.

　　

Step 3

Place the lettuce leaves in a serving bowl and arrange the asparagus on top. Top with the hard-cooked egg and chopped almonds. Drizzle the entire salad with the vinaigrette. Serve immediately.

　　Everyday Pasta