Yield: 4 Servings

Ingredients:

12 oz. Asparagus, trimmed

2 tsp. Olive oil

to season Salt

to season Fresh ground black pepper

6 oz. Gorgonzola cheese, crumbled

6 oz. Petite salad greens

4 each Baby red tomatoes, cut in half

1/4 cup Chef Larry’s Candied Pecans (recipe follows)

1/4 cup Dried cranberries

as needed Chef Larry’s Raspberry Vinaigrette (recipe follows)

Method:
Prepare Chef Larry's Candied Pecans and Raspberry Vinaigrette per recipes, reserve. Preheat grill pan on stovetop. Season trimmed asparagus with salt, pepper and olive oil. Place seasoned asparagus on hot grill pan and cook while turning until just tender. Remove asparagus and portion onto serving plates. Place salad greens in a bowl and add enough of Chef Larry's Raspberry Vinaigrette to coat. Toss salad greens and portion onto plates next to grilled asparagus. Add baby tomatoes. Top salad with crumbled Gorgonzola cheese, Chef Larry's Candied Pecans and dried cranberries.

Chef Larry's Notes:
Gorgonzola may be substituted with other imported bleu cheese such as Stilton, Roquefort or American bleu cheese such as Saga or Maytag.

Chef Larry's Raspberry Vinaigrette Dressing

Yield: 1 Pint

Ingredients:

1/2 cup Red wine vinegar

1 cup Mayonnaise

1 cup Raspberry puree

1 1/2 tsp. Dijon mustard

1 1/2 tsp. Sugar

1/2 tsp. Parsley, chopped

to taste Salt

to taste Fresh ground black pepper

Method:
Combine ingredients and mix thoroughly. Adjust seasoning if necessary

Chef Larry's Candied Pecans

Yield: 1 cup

Ingredients:

1 tbsp. Honey

2 tsp. Granulated sugar

1 cup Pecan pieces

pinch Salt

Method:
Preheat oven to 350 degrees F. Combine honey and sugar. Add pecan pieces and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5 - 8 minutes. Remove and cool.