Ingredients
1cupwalnut halves,(4 oz)
½tspfennel seeds
2lbmedium asparagus
¼cupextra-virgin olive oil
1½tbspsherry vinegar
1large scallion
1tbsptarragon,chopped
1tbspmint,chopped
salt and freshly ground pepper
4ozgoat cheese
Preparation
Preheat the oven to 350 degrees F.
Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate to cool, then break the walnuts in ½ lengthwise.
In a small skillet, toast the fennel seeds over moderately high heat for about 20 seconds until fragrant and golden. Transfer to a work surface and let cool, then finely chop.
Pour ½-inch of water into a large pot fitted with a large steamer basket and bring to a boil. Discard the tough ends from the asparagus and add the spears to the steamer.
Cover and steam over high heat for about 4 minutes until just tender.
Transfer the asparagus to paper towels and pat dry. Let the asparagus cool to room temperature, then cut on the diagonal into 2-inch lengths.
In a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint, and the chopped fennel seeds. Season with salt and pepper. Add the asparagus and walnuts to the bowl and toss with a rubber spatula.
Add the goat cheese. Season with salt and pepper, then transfer to plates.
Serve and enjoy!
