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Inspiring Asparagus SaladInspiring Asparagus Salad

Inspiring Asparagus Salad

A vibrant spring salad featuring asparagus sprears tossed with shredded Jarlsberg cheese, zesty microgreens, fresh thyme and a white wine vinaigrette. Norwegian Jarlsberg cheese is sweeter and softer than traditional Swiss cheese.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Inspiring Asparagus Salad
Inspiring Asparagus Salad
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Servings8
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Ingredients
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 ounce fresh thyme, divided
1/3 pound Jarlsberg cheese, shredded
1/4 cup spicy microgreens
Directions
  1. Trim the ends of the asparagus and peel the stems. Rinse them thoroughly.
  2. In a large skillet, add water to a depth of ½ inch and bring it to a boil.
  3. Add 2 teaspoons of salt to the boiling water.
  4. Add the asparagus to the skillet and simmer until they are crisp-tender, which should take about 4-6 minutes.
  5. After cooking, immediately plunge the asparagus spears into ice water to chill them. Then, pat them dry with paper towels.
  6. Whisk together olive oil, vinegar, pepper, and the remaining 1 teaspoon of salt.
  7. Remove the leaves from 2/3 of the thyme sprigs. Coarsely chop the leaves and stir them into the olive oil mixture.
  8. TO SERVE: Arrange the chilled asparagus on a serving platter.
  9. Pour the dressing over the asparagus.
  10. Top with cheese and spicy sprouts.
  11. Garnish with the remaining thyme sprigs.
0 minutes
Prep Time
0 minutes
Cook Time
8
Servings

Directions

  1. Trim the ends of the asparagus and peel the stems. Rinse them thoroughly.
  2. In a large skillet, add water to a depth of ½ inch and bring it to a boil.
  3. Add 2 teaspoons of salt to the boiling water.
  4. Add the asparagus to the skillet and simmer until they are crisp-tender, which should take about 4-6 minutes.
  5. After cooking, immediately plunge the asparagus spears into ice water to chill them. Then, pat them dry with paper towels.
  6. Whisk together olive oil, vinegar, pepper, and the remaining 1 teaspoon of salt.
  7. Remove the leaves from 2/3 of the thyme sprigs. Coarsely chop the leaves and stir them into the olive oil mixture.
  8. TO SERVE: Arrange the chilled asparagus on a serving platter.
  9. Pour the dressing over the asparagus.
  10. Top with cheese and spicy sprouts.
  11. Garnish with the remaining thyme sprigs.