Chef Rollins' Asparagus Salad, Perfect for Warm Weather!
¾ tablespoons salt
½ teaspoon fresh ground black pepper
¼ cup salad oil
2 pounds asparagus, trimmed and blanch until just tender, cooled completely
1/3 cup crumbled goat cheese
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
While continuing to whisk, add the salad oil in a very thin stream, whisking constantly.
Place blanch asparagus on platter and drizzle dressing over the top. Finish with crumbled
goat cheese and garnish with chopped parsley. Taste and adjust seasoning if necessary.