Best Blue Cheese Asparagus Salad Recipes

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE

Steps:

• Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
• Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

ROASTED ASPARAGUS AND MUSHROOM SALAD W/TOASTED PECANS, BLUE CHEESE

Steps:

• Roasted Asparagus: Preheat to 425. Spread out asparagus and mushrooms on separate baking sheets and drizzle each w/2 tbsp of oil and season w/s&p. Place mushrooms on bottom rack and asparagus on top rack. Roast asparagus until just cooked through, 8-10 mins, depending on size. Roast mushrooms, stirring once, until goden brown 20-25 mins. Remove from oven and cool slightly. Combine mesclun greens and mushrooms in large bowl and toss w/half of dressing. Mound mixture on 4 plates and top each w/5 asparagus spears. Drizzle w/more of dressing and sprinkle w/cheese and pecans. Red Chile-Mustard Vinaigrette: Whisk together vinegar, mustard, ancho powder, honey and s&p to taste in small bowl. Slowly whisk in oil until emulsified. This can be made up to a day in advance and refrigerated.

ASPARAGUS AND APPLE SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Combine first 9 ingredients, stirring with a whisk. Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.

ASPARAGUS-APPLE SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Combine first 9 ingredients, stirring with a whisk.
• Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.

BLUE CHEESE AND ASPARAGUS SALAD

Steps:

• Fill a large bowl with ice water and set aside.
• Bring a large pot of salted water to a boil, add the asparagus and cook until crisp-tender.
• Drain the asparagus and plunge into the ice bath for 1 minute, then drain and set aside.
• Whisk together the orange juice and olive oil.
• Toss the asparagus, blue cheese and oranges together and drizzle over the dressing.
• Toss gently and sprinkle with salt to taste.

BLUE CHEESE & ASPARAGUS SALAD

Steps:

• Fill a large bowl with ice water. Set aside.
• Bring large pot of salted water to a boil.
• Add asparagus and cook until crisp-tender.
• Drain asparagus and plunge into ice bath for 1 minute, then drain and set aside.
• Whisk together orange juice and olive oil.
• Toss asparagus, blue cheese and oranges together and drizzle over dressing.
• Toss gently and sprinkle with salt to taste.

POTATO, BLUE CHEESE & ASPARAGUS SALAD

Steps:

• Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
• Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
• Add asparagus, green onion, sour cream and white pepper to taste.
• Serve hot or warm (this salad doesn't taste good cold).