Rabbit Rabbit everyone! We’re finally in APRIL! Last week I said a big goodbye to winter; this week I’m saying hello to spring! And what better way to do that than with asparagus?
I buy asparagus by the pound this time of year. Last year I believe I actually got the question before dinner, “Asparagus? Again?” I love just roasting it (check out my recipes from last April!), but this recipe just calls for blanching and adding to a salad. A new way to use it!
What’s not to like with this salad? I never use lemon zest in anything, but I just might start. The addition of that brought a certain brightness to the dressing that just said spring. And gorgonzola cheese is one of my favorite cheeses; my favorite salad is romaine salad, olive oil, gorgonzola cheese and salt and pepper. So easy but SO good!
This recipe serves eight, so it would be a perfect side dish for your Passover or Easter dinner if you’re cooking for a crowd, or you can make it as a side salad for a weeknight supper. I just placed everything in individual bowls and topped with the salad dressing. And had some dressing left over for lunch the next day!
Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette
This recipe first appeared in the March 2010 issue of Cooking Light magazine.
1 pound green and white asparagus, trimmed and cut into (2-inch) pieces
2 1/4 teaspoons salt, divided
2 tablespoons minced shallots
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled Gorgonzola cheese, divided
1 (5-ounce) package mixed salad greens
1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.
2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.
It’s Wednesday, and if you’re like me and you still don’t know what you’re going to make for your Friday or Sunday dinner, here are some suggestions! These publications have lots of delicious recipes for your Easter and Passover dinners!