I found that beautiful salad, and I could not resist to bring it home. I had some asparagus left, so I improvised.
2 tablespoon red wine vinager
2 tablespoon sherry vinager
2 tablespoon grape seed oil
2 tablespoon milk
pumpkin seed oil
1 tablespoon sugar
radicchio di Castelfranco
Boil water with salt, sugar and lemon zest. Add peeled asparagus and cook for 10 minutes.
Heat oil and fry cooked asparagus for a minute.
Mix salad dressing out of red wine vinager, sherry vinager, grape seed oil and milk. Add chopped onions. Before serving sprinkle some pumpkin seed oil over asparagus.