Asparagus with Goat Cheese and Hazelnuts

Name: Asparagus with Goat Cheese and Hazelnuts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon whole-grain mustard; 2 teaspoons apple cider vinegar; Kosher salt; 1 pound asparagus, trimmed; 1 cup mizuna lettuce or watercress; 1/2 cup toasted peeled hazelnuts, chopped; 2 ounces goat cheese crumbles

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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2 tablespoons olive oil

1 tablespoon whole-grain mustard

2 teaspoons apple cider vinegar

Kosher salt

1 pound asparagus, trimmed

1 cup mizuna lettuce or watercress

1/2 cup toasted peeled hazelnuts, chopped

2 ounces goat cheese crumbles

Directions

In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.