Asparagus with Goat Cheese and Hazelnuts
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 7
- Sodium
- 398
- Total: 20 min
- Active: 20 min
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
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.