Asparagus, Artichoke, And Avocado Salad - cooking recipe

Ingredients

2 bunches fresh asparagus
2 (15 ounce) cans medium artichoke hearts, drained
3 avocados
8 ounces crumbled blue cheese (can use gorgonzola)
1 package good seasons zesty Italian dressing
1/4 cup balsamic vinegar
1/2 cup vegetable oil
2 tablespoons water

Preparation

Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.