Asparagus, Pickled Beets & Blue Cheese Salad

• 1 lb asparagus, 6 per person
• 1/2 teaspoon salt, for boiling water
• ice water, bath
• 1 small red onion, slivered using as much as you like
• 4 pickled beets, large dice, one per person depending on the size
• 1/2 cup blue cheese, crumbled use as much as you like, sub. soft goat cheese
• salt, to taste
• fresh ground black pepper, to taste
• 12 ounces champagne vinaigrette, I like store bought Girard's light

1. Boil water for asparagus, add salt.
2. Make a ice water bath in a large bowl. You will use to shock the asparagus and halt the cooking.
3. Trim tough ends off of asparagus spears, leave whole.
4. Place asparagus spears in boiling water. Blanche for 2-3 minutes.
5. Quickly remove from hot water and place in ice water bath to shock.
6. Prepare onions and pickled beets as suggested.
7. Arrange asparagus spears on a platter or individual salad plates.
8. Sprinkle and arrange the onion slices, beets and blue cheese.
9. Top with a light champagne vinaigrette. I like Girard's brand.

person, salt, water, red onion, beets, blue cheese, salt, fresh ground black pepper, vinaigrette

Taken from www.food.com/recipe/asparagus-pickled-beets-blue-cheese-salad-473342 (may not work)