Grilled Asparagus & Green Onion Salad with Smoked Comfort Cream

Grilled Asparagus & Green Onion Salad with Smoked Comfort Cream and Toasted Nuts

Celebrate spring – and Easter – by firing up the grill. With smoky, creamy, and sharp flavours, this loaded salad is the perfect side to a roast dinner or eggy brunch dish. Tip: The bloomy rind of our Comfort Cream is fully edible; in fact, that’s where a lot of flavour lives! 

INGREDIENTS

¼ round Smoked Comfort Cream, crumbled, or more to taste

1 bunch spring onions

1 bunch asparagus

¼ cup hazelnuts, walnuts, almonds or pecans, coarsely chopped, toasted

1/3 cup olive oil, plus more for grilling

3 Tbsp. apple cider vinegar

1 shallot, finely chopped; about 2 Tbsp.

1 tsp Dijon style mustard

1 tsp runny honey

¼ tsp sea salt plus more for salting the water 

pinch pepper

1 Tbsp finely chopped flat leaf or Italian parsley

DIRECTIONS

Trim and wash the spring onions and asparagus; set aside.

In a small skillet over medium heat, toast the chopped nuts, stirring constantly as they can burn in a flash. When lightly golden, transfer to a plate to cool. 

Fill a bowl with cold water and some ice if you have it. 

Into a large, high-sided skillet, add about 2 – 3 inches of water and about 1 tablespoon of salt; bring to a boil over high heat. Add the trimmed spring onions and asparagus, blanch for 1 minute, then transfer to the ice water. When cold to the touch, transfer to a clean kitchen towel or sieve to dry. 

To make the vinaigrette, add the oil, vinegar, shallot, mustard, honey, salt and pepper to a bowl and whisk together until fully combined; set aside. 

Now fire up the grill or use a cast iron grill pan over high heat. Lightly coat the asparagus and spring onions with oil and grill, turning often, until charred in spots. 

To serve, plate the grilled veggies, top with crumbled Comfort Cream and nuts, drizzle with about half of the vinaigrette, and finish with parsley if desired. Bring extra vinaigrette to the table.  Serves 2 – 4