- 1 pound asparagus
- 1 gallon water
- ¼ cup kosher salt
- 2 tablespoons olive oil
- ¼ cup red wine vinegar
- 1 tablespoon whole grain mustard
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- ¼ cup chopped red onion
- 4 ounces diced Manchago cheese
- ½ cup diced chorizo sausage
- ¼ pound mixed baby greens
- Fresh ground black pepper
Trim the bottoms of the asparagus about 2 inches from the bottom. Cut the asparagus at a 45 degree angle making a ¼ turn with each cut to make little spears about 2 inches long. Next bring the gallon of water and ¼ cup kosher salt to a rolling boil in a 6-8 quart pot. Blanch the asparagus for 2 minutes and remove to a bucket of ice water to cool quickly. Drain and set aside while making the vinaigrette. In a large mixing bowl combine the olive oil, vinegar, mustard, sugar, and salt. Incorporate the diced onion, diced Manchago cheese, and diced chorizo sausage. Toss in the cooked asparagus and mix well. Divide the salad greens into 6-8 bowls and top with the asparagus salad. Finish with a couple of grinds of black pepper.
Makes 6-8 servings.
