Spring Asparagus and Baby Greens

Marilyn Markel from Southern Season prepares an asparagus salad with toasted pistachios and blue cheese crostini.

Serves 6

For the dressing:

2 tablespoons sherry vinegar

1 heaping teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

1/2 cup olive oil

For the crostini:

1 baguette, thickly sliced

2 tablespoons olive oil

1/4 cup blue cheese

2 tablespoons butter

2 tablespoons pistachios, chopped

For the greens:

12 cups mixed baby greens

1/2 pound asparagus, trimmed and blanched

Toasted pistachios for garnish (optional)


Whisk together sherry vinegar, Dijon mustard and honey. Add salt and pepper and slowly drizzle in the olive oil, whisking constantly.

Preheat the oven to 425 degrees. Brush baguette with olive oil and toast lightly. Combine butter and blue cheese. Spread the cheese mixture onto baguette slices. Top with chopped pistachios. Toast again briefly for a few more minutes to soften the cheese mixture.

Whisk the dressing again and toss with the greens, top with asparagus, pistachios and serve with blue cheese toasts.

Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.