Wilted Radicchio Endive and Asparagus Salad

Well, this was a pretty good salad. However it is not very budget friendly. I think next time I make this, I will skip the Radicchio & Endive & just put it over some Romaine.

Serves 8

3 Tablespoons plus 1 teaspoon Extra-Virgin Olive Oil
1 Bunch Asparagus, trimmed & cut into 2-inch pieces
Salt & Pepper
1 head 2Radicchio, quartered lengthwise & thinly sliced crosswise
1 pound endive (about 3 heads) halved length wise & thinly sliced crosswise
1 tablespoon chopped pepperoncini
2 tablespoons balsamic vinegar
1/4 cup chopped parsley

In a medium sized non-stick skillet heat 1 teaspoon olive oil over med heat. Add asparagus & cook until bright green & crisp & tender, about 2 minutes; season with salt & pepper. Transfer to a large bowl & toss with radicchio, endive & pepperoncini.
In the same skillet, heat the remaining 3 Tablespoons olive oil over medium heat. Add garlic and cook for 1 minute. Stir in the vinegar & season with salt & pepper. Cook until slightly reduced 2-4 minutes. Pour over salad & add parsley, toss to coat.