Pasadena Star News/August 4, 2004

Tapas-Grilled Asparagus and Manchego in Walnut Vinaigrette
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-5 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup toasted walnuts 1/4 cup red wine vinegar 2-1/2 tablespoons honey
2 tablespoons olive oil 1-1/2 teaspoons Dijon mustard 2 tablespoons water
salt and pepper to taste 1 pound asparagus, ends trimmed off 1/2 cup small pieces diced manchego cheese
1/4 cup chopped toasted almonds



1 In a small fodd processor, process walnuts until finely ground. Add vinegar, honey, oil, mustard, water and salt and pepper and process until as smooth as possible. Set aside.
2 Meanwhile, grill or pan grill asparagus until barely tender. Divide evenly among four to five small plates. Spoon some of walnut mixture over center. Sprinkle with cheese and almonds. Serve immediately.

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