Aparagus Salad

I know that asparagus isn't really "in season" until mid April, but I came across this yummy little recipe in an older issue of Midwest Living, saw some fresh asparagus at Cub Foods the other day and was interested in a new recipe for the veggie. If you can't find the exotic Feliciana Nevat Cheese (which is a mild cow and goat's milk cheese), use Chevre (goat cheese); if you're not into that, use another mild favorite cheese.

Asparagus Salad

1 pound asparagus spears

3 T. kosher salt

4 c. ice cubes

1 t. white vinegar

4 eggs, hard boiled

salt and ground pepper

6 radishes, sliced

5 slices bacon; cooked and crumbled

2 oz. Feliciana Nevat cheese, crumbled

Toasted Walnut Vinaigrette (recipe follows)

1. Wash asparagus. Peel or scrape off scales about halfway down on asparagus spears. Break off woody bases where spars snap easily; wash again. Set aside.

2. In a 3 - 4 quart Dutch oven, combine 8 c. water an the kosher salt. Bring to boiling. Meanwhile, in a large bowl, combine another 8 c. cold water and the ice cubes.

3. To blanch, carefully add asparagus to boiling water; cook for 3 - 4 minutes, or just until crisp-tender. Cool quickly by plunging asparagus into ice water, drain. Set the asparagus aside.

4. Peel eggs; slice eggs, salt and pepper to taste.

5. To serve, place about 4 asparagus spears across 4 plates. Top with radish slices, bacon crumbles and egg slices. Add crumbled cheese. Drizzle salads with vinaigrette.

Toasted Walnut Vinaigrette

In a small bowl, whisk together 1/4 c. walnut oil or extra virgin olive oil, 2 T. sherry vinegar or white wine vinegar, 1 1/2 t. lemon juice nd 1/2 t. salt. Add 2 T. toasted, chopped walnuts. Makes about 1/2 c.