Asparagus, Pickled Beets & Blue Cheese Salad - cooking recipe

Ingredients

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

Preparation

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