Asparagus Salad

The Whalewalk Inn and Spa

220 Bridge Road , Eastham, MA 02642 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • Spring Greens (enough to serve all guests)
  • Lemon Vinaigrette Dressing


  1. Parboil asparagus for three minutes. Drain with cold water and put ice on spears to chill and keep the bright green color.
  2. Cook bacon strips until crispy. Chop. Crumble goat cheese.
  3. Line platter with greens. Arrange spears. Top with goat cheese and chopped bacon. Add dressing and serve.
  4. Dressing: Combine 1 teaspoon honey, 1/2 teaspoon salt, 3 tablespoons white Balsamic vinegar. Drizzle 1/3 cup oil while whisking.
About this recipe:

Asparagus Salad