Asparagus Salad

1 lb asparagus, cut into 2-inch pieces

5 ounces salad greens

½ cup cherry tomatoes, cut in half

¼ cup toasted walnuts or pecans

2 tablespoons goat cheese

Balsamic Glaze Dressing

¼ cup olive oil

2 tablespoons balsamic glaze, balsamic reduction

1 teaspoon dijon mustard

1 clove garlic, very finely minced

1 pinch sea salt

1 tablespoon water




1. Bring 2-inches of water to boil in a medium-sized pot over high heat. Add the asparagus and set a timer for 2 minutes. Drain the water then rinse the asparagus under cold running water. Drain again then cover the asparagus in cold water. Add a few handfuls of ice cubes to the pot and set it aside.
2. 1 lb asparagus - While the water is heating, make the dressing. Add the oil, balsamic glaze, dijon mustard, garlic, and salt to a bowl and whisk to combine. Add the water and whisk once more.
¼ cup olive oil,2 tablespoons balsamic glaze,1 teaspoon dijon mustard,1 clove garlic,1 pinch sea salt,1 tablespoon water
3. Place the salad greens, cherry tomatoes, walnuts, and goat cheese into a salad bowl.
5 ounces salad greens,½ cup cherry tomatoes,¼ cup toasted walnuts or pecans,2 tablespoons goat cheese
Drain the water from the asparagus then use a paper towel to pat them dry. Put the asparagus into the salad bowl, pour the dressing over the top, and toss to mix everything.