Cook the asparagus in boiling salted water until crisp-tender. Drain and plunge into cold water for 5 minutes, drain and dry. Whisk together the dressing ingredients and place in glass baking dish. Add the asparagus and toss to coat. Cover and refrigerate one hour. Remove asparagus to a side plate. Tear the salad greens into bite-size pieces and toss with remaining dressing, season with salt and pepper. Arrange the greens on four salad plates. Top with the asparagus, crumbled cheese and walnuts.
Yield: 4 servings
Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.