The first time I ever had this salad was last summer at my favorite Italian restaurant. I haven’t stopped dreaming about it ever since. Am I the only person who eats something once and then obsesses over it until they can have it again? Probably, but that’s just who I am. No apologies here!
There’s something about seeing asparagus in grocery stores that gets me so excited about spring. That’s how I always know that warm weather is on it’s way. Even if it’s still chilly in your neck of the woods, you’ll still enjoy this zesty salad. The asparagus,gorgonzola, and tomatoes combined with a drizzle of lemony olive oil compliment each other so well, you’ll wonder why this is your first time enjoying this flavor combination. This recipe is so simple that I almost feel silly for writing it down.
Asparagus and Gorgonzola Salad
Serves 4 appetizer portions.
1 bunch of asparagus, woody stems removed
2 tomatoes, diced
1/4 c of gorgonzola cheese, or to taste
1/4 c of extra virgin olive oil
salt and pepper, to taste
1. Fill a large bowl with ice. Bring 3 inches of salted water to a boil, then boil asparagus for 5 minutes, or until tender. You want the asparagus to be tender but not limp. Once the asparagus is cooked, drain in and place in the bowl of ice to cool.
2. Combine the olive oil and juice of one lemon in a sealed container and shake until combined. Line the cooled asparagus on a plate and sprinkle diced tomatoes and crumbled gorgonzola on top. Drizzle the olive oil all over and garnish with parsley.