Asparagus Salad with House Blue Cheese & Walnuts
Easy and elegant, this salad comes together in a snap with just a few simple ingredients. Crisp-tender asparagus is tossed with an oil and vinegar dressing and spring greens, finished with crunchy walnuts and our own House Blue Cheese.
Prep time: 10 min
Cook time: 3 min
Diet: GF, vegetarian, keto
1½ lb asparagus, base trimmed
6 oz spring mix
1 T extra virgin olive oil
2 T champagne vinegar (or white wine vinegar)
pinch each salt and fresh ground black pepper
4 oz MOC House Blue Cheese, crumbled
4 oz walnut halves, toasted
Trim the asparagus at the bottom and cut crosswise on the bias into 2” lengths. Blanch asparagus in boiling salted water 2-3 min until crisp-tender and bright green. Drain and shock in ice water. Transfer to paper towels and pat dry. Toss spring mix and asparagus with the olive oil, champagne vinegar, salt and pepper, then arrange on a platter. Garnish with blue cheese crumbles and walnuts.