Ingredients

  • 454 gr (1 pounds) of asparagus
  • 125 ml (1/2 cup) of natural yogurt
  • 125 ml (1/2 cup) of buttermilk
  • 1 crushed garlic clove
  • 10 ml (2 teaspoons) of Dijon mustard
  • 40 gr (1/4 cup) of chopped Grenoble nuts
  • 55 gr (2 oz) of crumbled Blue cheese, to your choice
  • Salt and pepper
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Preparation

  • Cook asparagus steamed or in boiling water till it gets tender. After cooking, refresh in icy water to stop cooking. Drain.
  • Vinaigrette:
  • Whip yogurt with buttermilk, garlic, mustard, salt and pepper. Lay asparagus in a serving plate. Pour the vinaigrette, spray blue cheese and nuts.

Chef's notes

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