Ingredients
Equipment
Method
- Start by blanching the asparagus. Prepare an ice bath by filling a large bowl with ice and cold water.
- Bring a large pot of water to a boil. Once boiling, add the trimmed asparagus and cook for about 3 to 4 minutes. Keep an eye on them, as you may need to adjust the cooking time based on the thickness of the spears.
- Use a strainer to immediately transfer the cooked asparagus to the ice bath. This step is crucial for halting the cooking process and ensuring the asparagus retains its bright green hue.
- Let the asparagus chill in the ice bath for about 5 minutes. Afterward, pat them dry with a paper towel to remove excess moisture.
- Place the chilled asparagus on a serving plate. Sprinkle lightly with salt and pepper to enhance the flavors.
- Drizzle the dressing over the asparagus. To make the dressing, whisk together the lemon juice and dijon mustard in a bowl, then slowly whisk in the olive oil until the mixture is emulsified.
- Top the salad with crumbled blue cheese and chopped walnuts. The combination of these ingredients adds layers of flavor and texture that make this salad stand out.
- Serve the salad immediately. It’s refreshing and delicious cold, but it also holds up well at room temperature, making it a great option for gatherings.
- If you have any leftover dressing, it lasts for a few days in the fridge. Just be sure to whisk it again before using.
Notes
How to store leftovers: Keep the salad in an airtight container in the refrigerator, where it will stay fresh for up to three days.