Mother’s Day afternoon was spent just how I wanted it: out at a gorgeous farm, with good food, family and friends.  Pleasantview Farm is twenty miles outside of Columbus, but feels a world away.  The farm is quiet with vast expanses of meadow and sky.  A working organic dairy farm, it is home to a great many head of beautiful dairy cows and their adorable offspring.

Since it was a potluck, I brought along an easy asparagus salad that was drizzled with a mustard dressing just before serving (a Ball jar works great for this).  It was an easy, no fuss day.  Perfect for Mother’s Day.

Asparagus Salad with Shallots, serves plenty at a potluck

2 pounds asparagus, stringy ends removed

1 thick slice of pancetta, cut into 1/4 inch dice

2 shallots, thinly sliced

For the Dressing

4 T Olive Oil

1 T Apple Cider Vinegar

1 T French Mustard

1 T Honey

Salt and Pepper to taste

Steam asparagus for five to eight minutes or until tender, depending on thickness.  Remove to a bowl of ice water to chill.  Drain and dry asparagus.

In a small saute pan, fry pancetta over medium-low heat until crispy.  Remove to a paper towel to drain, reserving the fat in the pan.  Add the shallots to the pan and cook over low heat until caramel in color, twenty to thirty minutes.  Remove with a slotted spoon.

In a small jar, combine the dressing ingredients and shake hard to combine.

To serve, place asparagus on a platter, sprinkle with the shallots and pancetta.  Just before serving, drizzle with the dressing.

Playlist included Stay, by Allison Krauss.

Look for a more complete review of the day later this week on the Slow Food Columbus blog.