Add To Favorites
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.
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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.