Ingredients

The following ingredients have 4 Servings
  • 2 pounds thick asparagus stalks (washed and trimmed)
  • 6 slices thick bacon (cooked 'til crispy, crumbled or finely chopped)
  • 2 green onions (trimmed of the root ends)
  • 6 thin slices of half of a red onion
  • 1/8 cup bleu cheese crumbles
  • 1/4 cup cultured buttermilk
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 green onion (green part only, finely minced)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • 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.