For the dressing…
3 T fresh lemon juice
3 T champagne or white wine vinegar
1 T Dijon
1/2 t salt
1/2 cup olive oil
1/4 t sugar
Freshly ground pepper to taste
2 T good balsamic vinegar. I like the thick stuff.
Steam asparagus 3-5 minutes depending on thickness until tender crisp. Plunge into ice bath. In a small lidded jar combine all the ingredients for the dressing and shake, shake, shake. Layer the asparagus on a serving plate. I like to cut the grape tomatoes in half, scrape out the seeds and any gel. Then cut them into a small dice. Layer on top of asparagus. Sprinkle onion and bleu cheese on top. At this point, cover and put in frig until ready to serve. Then shake and pour dressing on top of salad. This makes a lot of dressing so you’ll probably only use half. Save the rest for another time. It lasts a good week in the frig.
I like to go to Trio Restaurant and this recipe is my knock off version. Sorry Trio, I like mine better!