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Asparagus Squared


  • small asparagus 8 pieces per serving)
  • 1/2-3/4 c. mild blue cheese crumbled (or any crumbly type cheese)
  • 1 c. each red and orange grape tomatoes
  • olive oil
  • 1/4 c. fig balsamic vinegar
  • balsamic reduction or a good balsamic vinegar


  1. Drizzle or brush a little olive oil over the asparagus. Grill or broil just long enough to get some grill marks on the asparagus. Set aside until ready to assemble.
  2. Chop the red and orange tomatoes into quarters (or smaller). Drizzle this with a little olive oil and some fig balsamic vinegar or balsamic reduction glaze. Salt and pepper to taste. Mix in as much of the blue cheese as you want.
  3. To assemble, Make square of 4 pieces of asparagus on salad plates, criss-cross four more pieces like you were building a log cabin. In the center of the asparagus add the tomato blue cheese mixture. Drizzle a little more olive oil around the edge of the plate and dot with some fig balsamic vinegar (or regular balsamic). Top with some slivered basil or other herb of your choice.