![Asparagus Herb Salad](http://www.fustinis.com/cdn/shop/articles/20240326194509-asparagus_herb_salad_ba033a43-a38c-4b94-8442-b5d9607ab7db.png?v=1713292909&width=1100)
Asparagus Herb Salad
Share
Asparagus Herb Salad
Category
Vegetables
![Image of Asparagus Herb Salad](https://images.getrecipekit.com/20240326194509-asparagus_herb_salad.png?aspect_ratio=16:9&quality=90&)
Ingredients
- 2 pounds asparagus, trimmed and cut on the bias into 2-inch pieces
- 2 tablespoons Dijon mustard
- 3 tablespoons Fustini's Meyer Lemon olive oil
- 1 tablespoon Fustini's 12 Year White balsamic
- 1 small shallot, minced
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup chopped fresh chive, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup pine nuts, toasted or 1/3 cup walnuts, chopped
- 1/2 cup crumbled goat cheese
Ingredients
Directions
- Bring a medium saucepan of water to a boil and blanch asparagus until bright green but still al dente, approximately 1-2 minutes. Remove from pan, shock asparagus in an ice-water bath and drain.
- Whisk together mustard, olive oil, balsamic, shallot, basil, chive and cilantro until emulsified. Toss asparagus with dressing, divide between 6 serving bowls or deep plates and top with nuts and cheese. Garnish with fresh herbs.