Dahlia Lounge

For the asparagus
1 bunch of asparagus
½ cup walnuts, toasted 
3 Tbsp Fromage blanc

For the vinaigrette 
1 tsp minced parsley
¼ cup lemon juice
¼ cup extra virgin olive oil
1tsp minced shallot
1 Tbsp capers chopped
1tsp stoneground mustard
salt and pepper to taste


To make the vinaigrette combine lemon, shallot, capers, and Dijon in a small bowl. Wisk in oil and adjust seasoning with salt and pepper, set aside.

Trim off the bottom woody portion of your asparagus. Toss the trimmed asparagus in oil and grill until tender but still crisp (about 4 minutes).

Toss your grilled asparagus in the vinaigrette and place them on the serving dish. Spoon any remaining vinaigrette onto the dish. Crumble the walnuts and Fromage on top of the asparagus to garnish, then serve.