Asparagus and Endive Salad With Comté Cream
Asparagus and Endive Salad With Comté Cream is a delightful dish that combines the crisp textures of fresh asparagus and endive with a rich, creamy sauce made from aged Comté cheese. This vibrant salad is perfect for any occasion, whether it’s a sunny picnic or an elegant dinner party, impressing your guests with its stunning presentation and restaurant-quality flavors. Easy to prepare and endlessly adaptable, it’s sure to be a hit at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Blanching
- Cuisine: French
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 heads endive, sliced
- 1 cup Comté cheese, grated
- 1/2 cup heavy cream
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Blanch the asparagus in boiling salted water for 2-3 minutes until vibrant green and tender-crisp. Transfer to ice water to cool.
- In a saucepan over low heat, combine heavy cream and grated Comté cheese, stirring until melted and creamy (about 4-5 minutes). Add lemon juice, salt, and pepper.
- In a large bowl, combine cooled asparagus and sliced endive. Drizzle with olive oil and top with the Comté cream sauce. Toss gently to coat.
- Serve immediately on plates or a platter, garnished with extra Comté if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: For added crunch, consider tossing in nuts like walnuts or pecans. Substitute Comté with Gruyère or vegan cheese alternatives as needed. Store leftovers in an airtight container for up to two days; keep dressing separate for freshness.