1/2 cup red wine olive oil vinaigrette, vigorously shaken (recipe below)
4 oz goat cheese, crumbled
(makes 1/2 cup)
4 teaspoons red wine vinegar
2 teaspoons water
1 teaspoon Dijon
1 medium clove of garlic, grated
1 small shallot finely minced
6 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 fresh ground pepper
1. For salad dressing combine all the ingredients in a jar and shake vigorously.
2. Bring a large pot of salted water to boil. Add asparagus and cook until bright green and tender but still with a bit of a bite, about 3 minutes. Drain in a colander and run under cold water until cool. Drain and dry in a salad spinner.
3. Transfer the asparagus to a large serving bowl and season with salt and pepper. Add the almonds, shallots and half of the salad dressing and toss to coat. Sprinkle with goat cheese and serve immediately, passing extra dressing at table.