Asparagus and Radicchio Salad with Strawberries and Vanilla Oil
Peel the asparagus, remove the woody ends and place in boiling salted water with a halved lemon, sugar and butter. Cover and simmer over low heat about 20 minutes. Rinse the radicchio and chervil and spin dry.
Rinse, trim and cut the strawberries lengthwise into slices. Cut the vanilla bean in half lengthwise, scrape out the seeds and mix with the lemon, orange and safflower oil. Season the vinaigrette with salt and pepper.
Drain the asparagus, let cool slightly and cut in half. Serve together with the radicchio, chervil and strawberry slices in bowl. Drizzle with the vanilla vinaigrette and serve.