Spring Salad With Buttermilk Cream Dressing - cooking recipe

Ingredients

Salad
2 large eggs
6 ounces asparagus, trimmed
1 medium head butter lettuce, leaves separated (4 cups)
1 small bunch watercress, trimmed (1 1/2 cups)
1/2 small cucumber, thinly sliced into half-moons (1/2 cup)
5 radishes, tops removed and cut into quarters
Dressing
1 1/2 teaspoons finely chopped shallots
1 1/4 teaspoons whole grain mustard
1 teaspoon red wine vinegar
1/2 teaspoon light brown sugar
1 tablespoon low-fat mayonnaise
1 tablespoon low-fat buttermilk

Preparation

Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.