Asparagus with Goat Cheese and Hazelnuts

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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


  1. In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
  2. 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.
  3. 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.