My fiancé has a major addiction to blueberries and will honestly eat them until he's sick. So, naturally, when we were at the market and he saw a giant box on sale, he. had. to. have. them. LIKE NOW.
So now we have a huge box of blueberries that no normal person can eat. When I saw that we received asparagus in our CSA this week, I started to think, "Hm...asparagus and blueberries...that has to be a thing right?" I decided to play it safe and reference what seemed to be a tried and true recipe: a simple asparagus and blueberry salad. Many thanks to What's Gaby Cooking for creating such an awesome recipe!
Ingredients (Serves 4)
For the Salad:
3 cups of baby lettuces
1 pint blueberries
1 bunch asparagus
4 tablespoons crumbled goat cheese
Handful of basil leaves
1 ear of corn
Olive oil
Salt and pepper
For the Dressing
1 tablespoon Dijon Mustard
1/4 cup white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons corn syrup or honey
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Prep Your Ingredients: Trim the woody ends off the asparagus and discard. Cut the asparagus in 2 inch pieces. Cut the corn from the cob and set aside in a medium bowl. Gently tear the basil into large pieces and add to the corn. Add the lettuces, blueberries, and crumbled goat cheese to the bowl with the corn and gently mix. Chill until ready to serve.
Make the Dressing: Combine all ingredients, except for the extra virgin olive oil, in a food processor and pulse until smooth. Slowly add in the extra virgin olive oil, pulsing slowly until well combined. Pour into a small bowl and chill until ready to serve.
Sear the Asparagus: Add olive oil to a skillet over medium high heat. Once shimmering, add the asparagus to the skillet and season with salt and pepper. Cook for about 3-4 minutes without turning too much. Once the asparagus begins browning in spots, flip them over and cook for an additional 3-4 minutes. Continue cooking for an additional 2 minutes, moving the asparagus gently around the pan to prevent burning.
Plate it up: Divide the salad into bowls and top with warm asparagus. Drizzle with salad dressing. Enjoy!