Preparation

1. Brush the asparagus with olive oil, season with salt and grill until browned but still crunchy. Cut into pieces and set aside.
2. Meanwhile, cook the spelt in simmering salted water about 25 min. or until grains are tender. Drain if necessary and stir to cool.
3. Vinaigrette: puree all of the ingredients, except oil, in a hand blender. Pour the oil into the puree in a thin stream, whisking constantly until the texture is creamy. Season with salt and pepper.
4. Add the vinaigrette to the spelt, asparagus, tomatoes and green onions.
5. Let salad rest for about 5 min. before serving on a bed of lettuce.

A recipe from our Chef, Nicole Anne Gagnon.