Monday, April 12, 2010

Tasty Tuesdays: Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

Have you seen the latest Cooking Light issue?  Oh goodness, it is filled with the most wonderful spring recipes!  One of my favorite aspects of spring is the abundance of vegetables perfect for a light but flavor packed dinner.  In just three days, as tax season comes to a close, I will be getting off of work in enough time to head to our neighborhood's farmer's market where I'll pick up fabulously fresh fruits and vegetables grown minutes from our house.  One of my favorite things about living in Beaufort is our proximity to family farms that provide the locavore community here with a wealth of produce to choose from.  
This recipe was my favorite one in the issue.  I love the mix of white and green asparagus.  Add a bit of gorgonzola - heaven!  It's such a colorful dish that has a ton of plate appeal.  I imagine serving this dish at an al fresco dinner party on a beautiful table accented in white linens that are set aglow with tea lights.  Maybe one just like this featured here...

Yield: 8 servings (serving size: about 1 cup)


  • 1  pound  green and white asparagus, trimmed and cut into (2-inch) pieces
  • 2 1/4  teaspoons  salt, divided
  • 2  tablespoons  minced shallots
  • 2  tablespoons  white balsamic vinegar
  • 2  tablespoons  extra-virgin olive oil
  • 1/2  teaspoon  grated lemon rind
  • 1/4  teaspoon  freshly ground black pepper
  • 1/2  cup  (2 ounces) crumbled Gorgonzola cheese, divided
  • 1  (5-ounce) package mixed salad greens


1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.
2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

Nutritional Information

5.5g (sat 1.8g,mono 3g,poly 0.5g)


  1. I just adore Cooking Light...especially the spring and summer issues. It sounds like the perfect treat after tax season!

  2. Yum. What a fresh, springy recipe. I adore asparagus. I just saw a recipe on the Today show by Mario Batali. He used a vegetable peeling to sort of 'peel' the asparagus into strings (doing a horrible job of explaining this). i had never seen that done but it looked good!

  3. Yummy!! Love that picture of the picnic table too! Hope your having a great day! xoxo

  4. I LOVE me some asparagus!!!!!! I will definitely have to try this recipe! Thanks girl! :)

  5. We made this for Easter- Very Good! This was a good issue!

  6. I haven't thumbed through my newest Cooking Light (way behind on reading mags!! boo!) but this looks absolutely amazing. I'm on a real gorgonzola kick right now!

    BTW does Mark realize what a lucky guy he is to have such a beautiful talented chef cooking for him nightly?!

    Oh and I would give anything to go to a farmers market with youuuuuu!!!!!

  7. Hi darling! I'm baaack! Check out my last post when you get a chance! ;)

  8. That sounds positively delish! And I love your Mardi Gras blog design :)

  9. Im so mad that we are 2 states away, so a trip to the farmers market probably isn't in the near future :( BUT, Glee tonight will help me get through's tonight after AI....lets watch and discuss :))

  10. Oh my gosh that look soo tasty!! YUM!



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