Wednesday, June 8, 2016

Asparagus Salad

Let's start with some family news . . . 

Middle had her preschool promotion and is off to Kindergarten in the fall!
Big broke her arm (jumping off her bike) and did her last school project for the year
The girls and their cousins performed an original play in a park in Claremont
Little went to Chuck E. Cheese for the first time and LOVED it
We are on major count down mode . . . I only have ONE more day on campus and ZERO more papers to grade.  Big has 4.5 days of 2nd grade left and the little girls already started preschool summer camp.  The warm weather, a fun Memorial Day BBQ with the cousins, and lots of outside time has us super excited for the summer.

As you head into summer, here is a side dish that I love.  I posted about it a long time ago, but there are a few things buried in the blog that I wanted to share again.  My girls love asparagus and we normally just grill it or roast it in the oven, but this tangy, crunchy topping is really delicious.  It would be a great thing to bring to a summer BBQ or potluck!  

Sarah's Asparagus with Bleu Cheese (serves 6)

1 1/2 lbs fresh asparagus cut into 2 inch wedges (I used 2 bunches)
2 small tomatoes, cut in wedges or diced
1/3 c. sliced almonds, toasted
1/3 c. crumbled bleu cheese

3 T cider vinegar
3/4 tsp. worcestershire sauce
1 T sugar (more or less depending on your taste)
1 T onion, diced or grated
1/2 tsp. salt
1/2 tsp. paprika
1/3 c. vegetable oil.

Cook asparagus in boiling water for 3-5 minutes or steam it until it's "crisp tender" (al-dente?). Add the tomatoes.

In a blender, combine the dressing ingredients and process until smooth. Toss with the asparagus/tomato combination and sprinkle the almonds and bleu cheese on top.

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