Fustini's Oils and Vinegars
Asparagus Herb Salad

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Asparagus Herb Salad


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Asparagus Herb Salad

Submitted by Jody Bourque, Grand Haven, MI

Servings6 Gluten Free


  • 2 pounds asparagus, trimmed and cut on the bias into 2-inch pieces
  • 2 tablespoons Dijon mustard
  • 3 tablespoons Fustini's Meyer Lemon olive oil
  • 1 tablespoon Fustini's 12 Year White balsamic
  • 1 small shallot, minced
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1/4 cup chopped fresh chive, plus more for garnish
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1/4 cup pine nuts, toasted or 1/3 cup walnuts, chopped
  • 1/2 cup crumbled goat cheese


Step 1. 

Bring a medium saucepan of water to a boil and blanch asparagus until bright green but still al dente, approximately 1-2 minutes.  Remove from pan, shock asparagus in an ice-water bath and drain.

Step 2. 

Whisk together mustard, olive oil, balsamic, shallot, basil, chive and cilantro until emulsified.  Toss asparagus with dressing, divide between 6 serving bowls or deep plates and top with nuts and cheese.  Garnish with fresh herbs.

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