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

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

Trim asparagus ends and peel stems.  Place white asparagus in boiling water with 1 teaspoon salt; reduce heat and cook 4-6 minutes.  Add green asparagus and continue cooking until crisp-tender (4-6 minutes).  Plunge into cold water to chill. 

Combine olive oil, vinegar, kosher salt and pepper.  Remove leaves from 2/3 of thyme stems; coarsely chop leaves and add to olive oil mixture. 

Place chilled asparagus on platter; pour dressing over asparagus.  Garnish with remaining thyme on stems, Jarlsberg cheese and spicy sprouts.

Amount:  8 servings

Tip:  If using only green asparagus, cook for a total of 6 minutes or until crisp tender.