Yakima asparagus with pine nuts, scallions, and chevre vinaigrette

This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season.

Serves 4 as a first course

Yakima asparagus with pine nuts, spring onions and chevre vinaigrette


  • 2lb asparagus
  • 1/2 bunch scallions
  • 1/4 cup pine nuts (toasted)


  • 1 shallots (large, peeled)
  • 1 clove garlic (peeled and germ removed)
  • 1 tablespoon Dijon mustard
  • salt and black pepper (to taste)
  • teaspoon thyme leaves (fresh)
  • 1/4 cup lemon juice
  • zest (of two lemons)
  • 1 cup rice wine vinegars (unseasoned)
  • 1/4 cup chevre (fresh)
  • organic soy oil (to consistency)


1. Wash the asparagus in cold water. Trim off the tough end of each stalk. Blanch in boiling salted water until cooked but still has a bit of crunch. Shock the asparagus immediately in cold water, then drain, dry and hold cold.
2. Clean and wash the scallions. Cut finely.
3. Combine all the vinaigrette ingredients except the soy oil in a blender. Puree well. With the blender running, add oil slowly until the vinaigrette has a light body. It should have a bright acid profile. Correct the seasoning with salt and fresh ground pepper as needed.
4. Arrange the asparagus on 4 salad plates. Season with salt and black pepper. Drizzle with vinaigrette to taste. Sprinkle with pine nuts and sliced scallions.
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