Monday, 8 June 2009

Asparagus with Nuts & Blue Cheese

More asparagus, yes. We eat it at least every second day during the season. Most of it gets eaten plain, but sometimes I serve it cold with a few accompaniments and a dressing, and call it salad. You can pile it on mixed greens if you like, to make it even more salad-like.

Use whatever nuts you like. I used almonds. I think pistachios might have been better, but the almonds were handier.

You should either cut up the asparagus into bite-sized pieces so that you can get the asparagus into your mouth at the same time as some of the nuts and cheese. Otherwise, supply the eaters with a knife when you serve it so that they can achieve the same effect.

2 servings
15 minutes prep time

Asparagus with Nuts & Blue Cheese
Make the Salad:
300 grams (12 ounces) asparagus
1/4 cup nuts of your choice, sliced or chopped
1/4 cup (40 grams, 2 ounces) crumbled blue cheese
3 to 4 cups washed, dried salad greens (optional)

Wash and trim the asparagus. Steam or boil it until tender, about 5 minutes. Drain and cool under cold running water. Drain well.

Cut it up into bite-sized pieces, or lay it whole in the serving dish, on top of the salad greens if you are using them. Sprinkle it with the cheese and nuts, and drizzle with the salad dressing.

Make the Dressing:
3 tablespoons sunflower seed oil
1/4 cup red wine vinegar
1/4 teaspoon black peppercorns, crushed

Doesn't get much simpler, does it? Mix. Drizzle.

Last year at this time I made Radish Leaf & Potato Soup.


Joanne said...

Surprisingly, I haven't seen asparagus on sale around here even though it is supposedly in season. Otherwise I would be buying and eating it much more - it's one of my favorites as well. Love the idea of blue cheese and pistachios.

Kevin said...

This looks like a nice way to enjoy the asparagus! The blue cheese and asparagus is a really nice combo.