Before eating this salad, I didn’t know I liked asparagus, or spinach, or blue cheese (*especially* not blue cheese) so much, but apparently I do. It’s just really, really good, and hearty enough to be a dinner. The recipe is from Gordon Ramsay’s Fast Food, a book we love.
- 1 lb. asparagus, ends trimmed
- 5 tbsp EVOO
- sea salt & black pepper
- 4 oz. blue cheese
- 1 tbsp Dijon mustard
- 2 tbsp cider vinegar
- 3 tbsp walnut oil, plus extra to drizzle
- 7 oz. walnut halves, toasted
- Prepare the asparagus spears (trim woody parts, peel hard parts if necessary). Cook them for ~8 minutes in a pan, having tossed them in some olive oil and then salt/pepper.
- Crumble half the cheese into a bowl. Add 1-2 tbsp of water and the mustard and crush the cheese into this. Add cider vinegar, walnut oil, and the rest of theolive oil, and whisk it. Season with salt & pepper. Toss through the spinach leaves, and throw walnuts on top. (We don’t bother to toast them but I bet it’s better.)
- Put this on the plates, add the asparagus, and sprinkle more cheese and walnuts on top. Optional: Drizzle on more walnut oil.
My own advice:
- Chop the asparagus stems into three pieces, and throw the thickest ones into the pan first, then the medium ones, and then smallest ones. That way, the thicker pieces will be cooked through and tender but the smallest pieces won’t get overdone.
- If you won’t eat it all in one sitting, keep the spinach and dressing that you won’t use separate from each other.