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Sides | |
| 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 | |
| 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. | |
Unrated | |
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