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Asparagus Salad With Roasted Herbs Recipe

by Global Cookbook

Ingredients

2 lb Asparagus 1 Tbsp. Extra virgin olive oil 2 x Shallots, minced 3 x Cloves garlic, minced 1 Tbsp. Mixed minced fresh herbs, (such as basil, rosemary, and thyme) 1/4 c. Red wine

1/4 c. Balsamic vinegar 2/3 c. Extra virgin olive oil Salt Cracked black pepper 1/2 lb Mesclun mix or possibly mixed wild greens 12 ounce Soft mild goat cheese, crumbled 1/2 c. Toasted unseasoned bread crumbs

Directions

1. Prepare a large ice water bath. Bring a large stockpot of water to a boil over high heat. Add in the asparagus and blanch, about 4 min, or possibly till al dente, then transfer to an ice water bath. When cold, drain the asparagus and set aside.
2. To prepare the dressing, heat the extra virgin olive oil in a saute/fry pan over high heat till very warm. Add in the shallots and garlic and lightly saute/fry, just till fragrant, about 1 minute. Add in the herbs and saute/fry till the herbs are fragrant, then add in the red wine and transfer to a medium bowl. Slowly whisk in the extra virgin olive oil, till the dressing is emulsified and thickened. Season to taste with salt and pepper and set aside.
3. To prepare the salad, distribute the greens and asparagus among 6 individual plates and drizzle the hot dressing over the top.
4. Sprinkle the goat cheese and bread crumbs over the top and serve.

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