I made a reduced recipe of this for 2 of us for Easter and it was the best part of the meal!! SOOO Good!! I bought white asparagus from a jar/no fresh and it worked fine. The dressing and a little more gorgonzola was so perfect! definitely company worthy!
Made this as a side dish with grilled tri tip steak. We are tired of the same old house salad and wanted to try something new. It is excellent. My local store had the green and white asparagus pre-packaged in exactly one pound - very convenient. This recipe is definitely a keeper for us to serve over and over. I loved the flavor of the vinaigrette but will try with goat cheese next time. I also like the recommendation to roast the asparagus instead of boiling.
I just made this tonight and it was so delicious!!! This was restaurant quality. The asparagus literally only needs two minutes in the boiling water. I wasn't expecting it to go that quickly. I had to hustle to cool it down. Everything turned out yummy. The asparagus was crisp, the dressing light and flavorful, and the greens hearty and satisfying. Mmm mmm yummy.
The dressing was terrific and gorgonzola outstanding. Served with CL's "Glorious Easter Menu" with ham, carrot soup, etc. Left cheese off for a lactose-intolerant guest and was still very good. Could only find canned white asparagus. Might leave off next time; they sort of looked like alien fingers (or worse)!
This was very yummy and a great, healthy addition to our Easter dinner. I did need to add about double the olive oil as the lemon zest was very overpowering. I also subbed goat cheese and it was wonderful and creamy. The dressing goes a llllooonnngg way. I've been craving it ever since!
I hate when people change the recipe and report it as good, but I did just that. I was stuck with the task of bringing an Easter side dish for Prime Rib. Desiring a spring-like veggie like asparagus, I thought Gorgonzola would be just the right zip to marry with the beef. The picture for this recipe just looks unattractive with the mess of greens and two colors of asparagus. Therefore, I kept the green asparagus, but roasted it in the oven (coat a jelly roll pan in olive oil and salt; broil @ 450 degrees for 10 minutes or so, shaking pan a couple times.) I also added some pine nuts to the pan during the last 5 minutes. Then I made the vinegrette with gorgonzola from this recipe and topped the asparagus. Everyone loved it -- and this was one very picky group of eaters!
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