Fresh Asparagus Salad with Raspberry Vinaigrette

Swing into spring with fresh asparagus combined with the unique flavor sensations of blue cheese, hazelnuts, and raspberry vinaigrette.

1 Lb. / 454 g Fresh Asparagus, cleaned and trimmed
1 Small Head Lettuce, rinsed and patted dry
3 Tbsp. / 45 ml Coarsely Chopped Hazelnuts
3 Tbsp. / 45 ml Crumbled Blue Cheese
3 Tbsp. / 45 ml Water
2 Tbsp. / 30 ml Watkins Original Grapeseed Oil
1/4 Cup / 60 ml Red Wine Vinegar
2 1/2 Tbsp. / 40 ml Sugar
1/2 teas. / 2.5 ml Watkins Raspberry Extract
1/2 teas. / 2.5 ml Watkins Garlic Granules
1/8 teas. / 0.6 ml Finely Cracked Watkins Royal Pepper Blend
Fresh Raspberries, for garnish, if desired

Steam or poach asparagus until crisp-tender; chill thoroughly. Arrange torn lettuce in a large serving bowl or on individual plates. Slice asparagus diagonally into 1 inch / 2.5 cm pieces. Arrange attractively on to of lettuce. Top with hazelnuts and blue cheese. Combine remaining ingredients; mix well. Drizzle over salad before serving. For colorful garnishment, top with raspberries. (Makes 8 servings)

Nutritional Information:
Per Serving: Calories-90, Protein-3g, Carbohydrates-8g, Sodium-40mg, Fat-6g, Saturated Fat-1g, Cholesterol-2mg, Dietary Fiber-1g

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