Inspiring Asparagus Salad

Norwegian Jarlsberg cheese is sweeter and softer than traditional Swiss cheese.
Servings 8
Prep Time


  • 2 1/2 lbs fresh asparagus
  • 1 tbsp kosher salt, divided
  • 3 tbsp extra virgin olive oil
  • 2 tsp white wine vinegar
  • 1/2 tsp freshly ground black pepper
  • 1 ounce fresh thyme, divided
  • 1/3 lbs Jarlsberg cheese, shredded
  • 1/4 cup spicy sprouts (radish and alfalfa combination)


  1. Trim asparagus ends and peel stems; rinse thoroughly. In large skillet, add water to ½-inch depth; bring to a boil. Add 2 teaspoons salt. Add asparagus; simmer until crisp-tender (4-6 minutes). Plunge spears into ice water to chill; pat dry with paper towels.
  2. Whisk together olive oil, vinegar, pepper, and remaining 1 teaspoon salt. Remove leaves from 2/3 of the thyme sprigs; coarsely chop leaves and stir into olive oil mixture.
  3. To serve: Arrange chilled asparagus on serving platter; pour dressing over asparagus. Top with cheese and spicy sprouts; garnish with remaining thyme sprigs.