Spring layered salad with asparagus in fermented milk dressing

Ingredients:

• 1 bunch asparagus, trimmed at ends and cut into 2cm pieces.
• Half a small red onion, thinly sliced
• 3 tablespoons white wine vinegar
• 0.5 cups of sour milk or kefir
• 0.5 cup grated Parmesan (about 60 g)
• 3 tablespoons mayonnaise
• 1 small clove of garlic, finely grated
• 8 cups small arugula (about 150 g)
• 6 radishes, cut in half
• 1 cup broccoli or alfalfa sprouts
• 2 cups freeze-dried green peas or green beans
• 4 hard-boiled eggs, cut into wedges
• 0.5 cups toasted almonds, chopped
• Special equipment: one 3-quart glass bowl with straight sides or four 480-ml wide-mouth jars with lids

Preparation:

1. In a small bowl, combine the onions with 2 tablespoons of vinegar, cold water, and a large pinch of salt. Let sit for at least 30 minutes, stirring occasionally. The onions will turn bright pink. Drain.
2. Meanwhile, place a steamer basket over a pot of boiling water. Add the asparagus and steam until bright green and crisp-tender, 6-8 minutes. Remove and spread the asparagus on a baking sheet and let cool.
3. In a small bowl, combine the buttermilk, Parmesan, mayonnaise, garlic, remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of black pepper.
4. In a tall 3-quart glass bowl for one large salad, or in 4 glass jars for individual salads, layer half the arugula, then add the following layers: radishes, half the broccoli sprouts, green peas, pickled red onion, the remaining arugula, the remaining broccoli sprouts, asparagus, and egg. Sprinkle with almonds. The salad can be assembled, covered and refrigerated for 2 hours before serving..

5. Serving options

   
   If you're making one salad, just before serving, transfer it to a large bowl, toss with about half the dressing, and season with salt and pepper to taste. If you're making individual salads, pour the dressing into each jar, season with salt and pepper, cover, and shake. Serve the remaining dressing at the table.