30 MINUTES OR LESS
Salad Of Grilled Asparagus And Spinach

Whatever you think of his on-screen presence, it’s hard not to love Gordon Ramsay’s food, especially when it is as gorgeously presented as in his new cookbook, “Gordon Ramsay’s Fast Food.”

SALAD OF GRILLED ASPARAGUS AND SPINACH

1 pound asparagus, trimmed

5 tablespoons olive oil

Sea salt and freshly ground black pepper

4 ounces Roquefort or other blue cheese

1 tablespoon Dijon mustard

2 tablespoons cider vinegar

3 tablespoons walnut oil, plus extra for drizzling

7 ounces baby spinach leaves

½ cup walnut halves, toasted

Peel the lower half of the asparagus stems. In a medium bowl, toss the asparagus with 2 tablespoons of the olive oil and the salt and pepper.

Heat a grill pan over medium-high. Add the asparagus and cook, turning occasionally, until tender, about 8 minutes. Set aside.

In a large bowl, crumble half of the cheese, then crush with a fork. Mix in 1 to 2 tablespoons of water and the mustard to loosen the cheese. Stir in the vinegar, then whisk in the walnut oil and remaining olive oil.

Season the dressing with salt and pepper, then add the spinach leaves and toss to coat. Add a handful of toasted walnuts. Divide the spinach between 4 serving plates.

Cut each asparagus spear in half and arrange on top of the spinach. Top with the remaining cheese, crumbled, and the remaining walnuts. Drizzle with a bit more walnut oil to serve.

— Recipe from “Gordon Ramsay’s Fast Food” (Key Porter Books, 2008)

Start to finish: 20 minutes

Servings: 4

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