Grilled Asparagus Salad with Goat Cheese and Walnuts
4 bunches asparagus spears (about 5 cups chopped)
2 tsp olive oil for grilling
1/4 cup toasted hazelnuts or walnuts
3 tbsp crumbed goat cheese or feta cheese
4 cups baby greens
2 tbsp orange juice or juice of 1 orange
3 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp rosemary, dried, or 1 tbsp fresh
Black pepper and salt to taste
Optional: shaved parmesan cheese
Get ready to do both the grilling of asparagus and toasting the nuts at the same time! Break off the non-tender end parts of the asparagus. Set a grill pan on the stovetop to high heat and a regular fry pan on medium-low heat for toasting the walnuts. Add the walnuts or the hazelnuts to the fry pan, shaking the pan often until gold
When the grill pan is hot, lay the asparagus down on the pan to grill and brush olive oil on the spears. Grill 2 to 5 minutes, turning often until the asparagus is tender-crisp. Remove from heat, allow to cool so they are not hot to touch and cut into 1 to 2 inch-long pieces.
Whisk together the orange juice, remaining olive oil and balsamic vinegar. Toss with the asparagus and walnuts and add the crumbles of goat cheese on top.