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Preheat grill to very hot. Clean and trim asparagus spears. Bring 4 cups of water to a boil over high heat. Add asparagus and blanch for 1 minute. Remove asparagus from boiling water with tongs and plunge into a bowl of ice water. When cool, remove from ice water and blot dry with a paper towel. Place on a plate. Drizzle asparagus spears with 1/4 cup olive oil and season with salt and pepper. Turn to coat evenly. Place asparagus spears on a preheated, clean grill over high heat. Make sure to place the spears perpendicular to the grill grates so they don't fall through. Grill about 3-5 minutes. Using tongs, keep turning the asparagus spears until they are lightly charred in spots. Transfer to a cutting board and cut into 1" pieces. In a medium salad bowl, add asparagus, grapes, green onions, Jalapeno pepper, cucumber, and avocado. Add remaining 2 Tbsp. olive oil, limejuice and lime zest. Add cilantro and additional salt and pepper to taste. Toss together and mound on top of Bibb lettuce leaves. Garnish with Pansy blossoms. Serve immediately. If you prefer NOT to grill the asparagus, skip steps 4 & 5. Cut asparagus into 1" pieces and continue to step 6
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Tall pot with basket — steam asparagus upright, blanch pasta
Pump-action spinner — dry greens, spin herbs, drain pasta
Safe bristle-free grill cleaner — no wire bristles in food
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Tall pot with basket — steam asparagus upright, blanch pasta
Pump-action spinner — dry greens, spin herbs, drain pasta
Safe bristle-free grill cleaner — no wire bristles in food