Chef-Boy-I-Be Illinois' Salad of Grilled Asparagus and Spinach Recipe

Name: Chef-Boy-I-Be Illinois' Salad of Grilled Asparagus and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, trimmed; 5 tablespoons olive oil; salt & freshly ground black pepper; 4 ounces roquefort blue cheese; 1 tablespoon Dijon mustard; 2 tablespoons cider vinegar; 3 tablespoons walnut oil, plus extra; walnut oil, for drizzling; 7 ounces baby spinach leaves; ½ cup walnut halves, toasted

Servings: persons

1 lb asparagus, trimmed
5 tablespoons olive oil
salt & freshly ground black pepper
4 ounces roquefort blue cheese
1 tablespoon Dijon mustard
2 tablespoons cider vinegar
3 tablespoons walnut oil, plus extra
walnut oil, for drizzling
7 ounces baby spinach leaves
½ cup walnut halves, toasted

1
Toss asparagus with 2 tablespoons of the olive oil and the salt and pepper.
2
Over medium high heat in grill pan, grill the asparagus, turning occasionally until tender, about 8 minutes.
3
Set aside.
4
In large bowl, mash the cheese with a fork.
5
Mix in 1 to 2 tablespoons of water and the mustard to loosen the cheese.
6
Stir in the vinegar, then whisk in the walnut oil and remaining olive oil.
7
Season the dressing with salt and pepper, then add the spinach leaves and asparagus and toss to coat.
8
Add a handful of the toasted walnuts.
9
Serve immediately.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb asparagus, trimmed, 5 tablespoons olive oil, salt & freshly ground black pepper, 4 ounces roquefort blue cheese, and more.

Yes, Chef-Boy-I-Be Illinois' Salad of Grilled Asparagus and Spinach falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chef-Boy-I-Be Illinois' Salad of Grilled Asparagus and Spinach

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