Norwegian Jarlsberg cheese is sweeter and softer than traditional Swiss cheese.

• 2 1/2 pounds fresh asparagus
• 1 tablespoon kosher salt, divided
• 3 tablespoons extra virgin olive oil
• 2 teaspoons white wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 1 (1-ounce) package fresh thyme, divided
• 1/3 pound Jarlsberg cheese, shredded
• 1/4 cup spicy sprouts (radish and alfalfa combination)

Trim asparagus ends and peel stems; rinse thoroughly. In large skillet, add water to ½-inch depth; bring to a boil. Add 2 teaspoons salt. Add asparagus; simmer until crisp-tender (4-6 minutes). Plunge spears into ice water to chill; pat dry with paper towels.

Whisk together olive oil, vinegar, pepper, and remaining 1 teaspoon salt. Remove leaves from 2/3 of the thyme sprigs; coarsely chop leaves and stir into olive oil mixture.

To serve: Arrange chilled asparagus on serving platter; pour dressing over asparagus. Top with cheese and spicy sprouts; garnish with remaining thyme sprigs.

Amount: 8 servings