Asparagus, Pickled Beets & Blue Cheese Salad

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb asparagus, 6 per person
  • 12
    teaspoon salt, for boiling water
  • ice water, bath
  • 1
    small red onion, slivered using as much as you like
  • 4
    pickled beets, large dice, one per person depending on the size
  • 12
    cup blue cheese, crumbled use as much as you like, sub. soft goat cheese
  • salt, to taste
  • 12
    ounces champagne vinaigrette, I like store bought Girard's light
Advertisement

DIRECTIONS

  • Boil water for asparagus, add salt.
  • Make a ice water bath in a large bowl. You will use to shock the asparagus and halt the cooking.
  • Trim tough ends off of asparagus spears, leave whole.
  • Place asparagus spears in boiling water. Blanche for 2-3 minutes.
  • Quickly remove from hot water and place in ice water bath to shock.
  • Prepare onions and pickled beets as suggested.
  • Arrange asparagus spears on a platter or individual salad plates.
  • Sprinkle and arrange the onion slices, beets and blue cheese.
  • Top with a light champagne vinaigrette. I like Girard's brand.
Advertisement