Salad of Grilled Asparagus and Spinach

Ingredients

• Asparagus

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Roquefort

  Blue-Veined Cheeses - Whole Foods Market

  2 oz or 57g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Walnut oil

  1 tbsp or 14g

• Spinach

  Raw

  200g

• Walnuts

  Nuts, english

  1 oz (14 halves) or 28g

Directions

1. Peel the asparagus (lower part of the stems). Toss with 2 tbsp olive oil and seasoning.
2. Heat a griddle or stovetop grill pan until hot. Add the asparagus spears and cook for 8 minutes, turning occasionally, until tender. Set aside.
3. Crumble half the cheese into a large bowl and crush with a fork, mixing in 1-2 tbsp water, and the mustard to loosen it.
4. Stir in the cider vinegar, then whisk in the walnut oil and the rest of the olive oil. Season with salt and pepper to taste. Toss through the spinach leaves and add a handful of toasted walnuts.
5. Pile the spinach onto four plates. Cut the grilled asparagus spears in two on the diagonal, if you like, and arrange on top of the spinach. Crumble over the remaining cheese and walnuts. Drizzle with a little more walnut oil to serve.

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