Asparagus salad with shallot vinaigrette

MAKES 4 SERVINGS

1-1/2 pounds asparagus, washed and trimmed
1/4 cup minced shallots
1 tablespoon honey
1/3 cup champagne vinegar
1/2 cup olive oil
3-1/2 ounces grape seed oil
Salt and freshly ground pepper
1/2 cup fresh dill sprigs
Crumbled blue cheese (optional)

Blanch asparagus in boiling, salted water for 2 minutes. Cool on a sheet pan. Once the asparagus is cool, cut it on a bias into 2-inch pieces and reserve.

Combine shallots, honey and vinegar in mixing bowl. Using a whisk, add the oils to the base. Season with salt and pepper taste.

Toss the asparagus with vinaigrette, to taste, and add fresh dill. Season with salt and pepper to taste.

Divide between four chilled plates and garnish with crumbled blue cheese, if desired.

Nutrition facts per serving: 482 calories, 48 g fat, 5 g saturated fat, 0 mg cholesterol, 9 g carbohydrates, 4 g protein, 24 mg sodium, 1 g fiber

From Paul Virant, chef-owner, Vie