Fresh asparagus becomes silky, crisp and tender when shaved with a vegetable peeler and tossed with crispy bacon crumbles, paper thin red onion, bleu cheese crumbles, finely chopped green onion, and a smooth, tangy buttermilk vinaigrette.
Ingredients
2poundsthick asparagus stalkswashed and trimmed
6slicesthick baconcooked 'til crispy, crumbled or finely chopped
2green onionstrimmed of the root ends
6thin slices of half of a red onion
1/8cupbleu cheese crumbles
For the Buttermilk Vinaigrette:
1/4cupcultured buttermilk
2tablespoonsextra virgin olive oil
1tablespoonwhite wine vinegar
1green oniongreen part only, finely minced
1/2teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
Instructions
Use a vegetable peeler to shave thin strips from the asparagus stalks. Reserve the thick inner parts that cannot be shaved in a ziptop bag in the refrigerator for a stir-fry or in the freezer for cream of asparagus soup. Put the shaved asparagus in a mixing bowl and toss with the crumbled bacon, red onion, and bleu cheese crumbles. Set aside.
Whisk together all of the ingredients for the dressing until smooth. Pour over asparagus salad and toss to coat. Serve immediately.
To Assemble Ahead of Time:
See Cook's Notes in the post.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.