Grilled Asparagus With Microgreens, Hazelnuts and Blue Cheese
1 lb asparagus, trimmed
1 tbsp Longo’s Extra Virgin Olive Oil
1/2 tsp salt and pepper
1 pkg (140 g) Sweet and Crunchy Microgreen Mix
1/3 cup Longo’s No Salt Dry Roasted Hazelnuts, chopped
1/2 cup crumbled blue cheese (about 2 oz)
3 tbsp seasoned rice vinegar
2 tbsp lemon juice
1 tbsp finely chopped shallots
1 tbsp Longo’s Honey
3 tbsp Longo’s Extra Virgin Olive Oil
1/4 tsp each salt and pepper
- •Brush asparagus lightly with oil. Sprinkle with salt and pepper. Grill on greased preheated grill over medium- high heat, turning often, for 8 to 12 minutes or until charred and tender crisp. Remove to shallow bowl.
- •Whisk together vinegar, lemon juice, shallots and honey. Slowly whisk in oil, salt and pepper.
- •Toss microgreens with 5 tablespoons of vinaigrette until greens are well coated. Toss asparagus with remaining vinaigrette. Divide greens among plates. Arrange asparagus spears decoratively over top. Garnish with hazelnuts and blue cheese.
- Protein 7g
- Fibre 3g
- Fat 26g
- Sugar 8g
- Carbs 12g
- Sodium 670mg