Salad of white asparagus and spinach with roquefort

Hello.

Today let me present a salad of white asparagus.

Salad of white asparagus and spinach with roquefort cheese dressing

Ingredients
1 bundle white asparagus (Asperges / asperges)
Extra virgin olive oil S & P as appropriate
(Huile d'olive vierge extra / olijfolie extra vierge)
¼ bag spinach (epinard / spinazie)
2 hard-boiled eggs (Oeuf / ei)
(translations in French / Flemish)

Dressing
4 table spoons extra virgin olive oil
1 table spoon white wine vinegar (vinaigre de vin blanc / witte
Salt & pepper
30 g walnut cores (cerneaux de noix / walnootpitten)
30 g roquefort cheese (roquefort)
* Roquefort, please adjust the amount to your liking.
Topping: Honey as appropriate (miel / honing)

Preparation
Peel the white asparagus, cut to the same length.
Align. Heat a grill pan or frying pan.
Align the white asparagus and grill with olive oil, salt and pepper until both sides brown.
Arrange on a plate with the egg cut and sliced ​spinach.
Mix the dressing with olive oil, white wine vinegar, salt, pepper and chopped walnuts; add the dressing to the ingredients on the plate.
Top off with chopped roquefort and honey.

With cheese, you can make great salads. The walnuts and honey nicely offset the bitter taste of roquefort cheese. Asparagus is a spring vegetable. It’s also delicious when roasted.