• Start by blanching the asparagus . Prepare an ice bath - fill a large bowl with ice and cold water.
• Bring a large pot of water to a boil. Once boiling, add the asparagus and cook for 3 to 4 minutes (add an additional minute or 2 if the spears are thick!). Use a strainer to immediately transfer the spears to the ice bath. Let them chill in the bath for 5 minutes. Pat them dry with a paper towel.
• Place the asparagus on the plate and give it a light sprinkle of salt and pepper. Drizzle on the dijon dressing. Top with the crumbled blue cheese and walnuts. Serve immediately. This tastes incredible cold - like leftovers right out of the fridge. It’s also great at room temperature!

lemony dijon dressing

• In a bowl, whisk together the lemon juice and mustard. Whisk in the oil until the dressing is emulsified. Add a pinch of salt and pepper along with the herbs. Whisk to combine. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!