Perfect for the Season: Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

My Peter Rabbit is waiting to go back in the green garden!

Peter Rabbit is waiting for spring so he can go back in the green garden!

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!

spring salad

I don’t usually see white asparagus in the produce section, so I used all green. Just as tasty!

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.

easterMVK’s Endorsement of the Week: Suggestions for Easter and Passover Dinner

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!

Cooking Light

New York Times Easter

New York Times Passover

Food Network

Martha Stewart

Rachael Ray

No Time For Cookin’!

It has been absolutely gorgeous for the past two weeks! Nary a cloud in the sky, warm days, cool evenings lend themselves to long walks and late dinners. So needless to say I’ve been out of the kitchen and taking advantage of the beautiful weather! So enjoy these photos and I’ll be back next week with a new recipe, because of course, it’s springtime in Vermont, and the growing season is just beginning!

Off for a walk!

A blood-red trillium along the trail of Mount Abe.

A blood-red trillium along the trail of Mount Abe.

Green!

Green!

The Canada geese have returned!

The Canada geese have returned!

The light this year is incredible. I wondered what the heck was in the back seat of my car, but it's the reflection of the house in the window.

The light this year is incredible. I wondered what the heck was in the back seat of my car, but it’s the reflection of the house in the window.