From the Picnic with the Baldwin Pops cookbook, pg. 8

Assorted salad greens in season
Asparagus tips, cooked as directed in recipe below and cooled

Fresh Mint Vinaigrette:
1 tsp. finely grated lime zeal
2 Tbsp. fresh lime juice
¼ tsp. salt
5 - 6 Tbsp. light vegetable or olive oil
2 scallions, including an inch of the greens, thinly sliced into rounds
2 Tbsp. chopped fresh mint or 2 tsp. crumbled dried mint

   Prepare dressing by whisking together the lime zest  and juice, salt and oil. Stir in the scallions and mint. Taste and correct the seasoning for balance and your taste and chill in a screw-top jar until needed. Cut off the tough ends of the asparagus, leaving as much of the top, tender stalk as desired. Before cooking, soak asparagus in cold water for 15 minutes to remove any fine grit from the tips. Drain the asparagus after soaking and rinsing. To cook, put the asparagus in a large skillet of cold water with the tips going in the same direction. Turn up the heat under the pan until the water simmers and cook until just tender when pierced with a knife, about 8 - 10 minutes. Drain the asparagus in a colander and rinse well with cold water to stop the cooking. Chill if desired. Wash and dry the salad greens; tear into bite-sized pieces and place in a bowl. Mis in cooked and cooled asparagus tips. Shake the dressing well and toss together with the salad.