We’ve got the perfect side dish for your Easter or Passover dinner, and it’s one even the staunchest asparagus detractors will enjoy (or at least try.)
The first thing you’ll need to prep is the vinaigrette – the single serve blender is perfect for making dressing. In fact, I have one jar reserved for smoothies and one exclusively for mixing dressings.
We find roasting the asparagus in olive oil and sea salt dramatically enhances the flavor, but since springtime is finally here, you’re probably itching to take your meal prep outside. Asparagus tastes great grilled or roasted in foil packets. Either way, the blue cheese vinaigrette is what really makes this salad sing.
Once the asparagus starts to become tender, place about a dozen spears on individual plates and drizzle with the vinaigrette. Add the finishing touches of walnuts, fresh dill and some of the extra blue cheese you have leftover. And don’t forget to bring the blender jar with extra dressing to the table – believe me, people will want seconds and the travel lid makes it easy to serve. Or you can put it into a dressing decanter, as in the photo below.
This salad is a nice accompaniment to ham, steak or lamb, or you could enjoy it as a standalone lunch. Leftovers are equally delicious served cold, and the blue cheese vinaigrette can be used on a garden salad or as veggie dip.