Source: dLife

Asparagus topped with Gorgonzola cheese, walnut oil, and vinegar makes a nice side salad or appetizer.

Servings

0.5 English Muffin, whole wheat , torn into chunks
1 tsp walnut oil
2 tbsp shallots, chopped , minced (or sweet onions)
16 Asparagus, spears, fresh, medium, 5 1/4" to 7" long , trimmed
3 tbsp fat free reduced sodium chicken broth
1 tbsp white wine vinegar
0.12 tsp salt
0.25 tsp black pepper , freshly ground
4 Lettuce, red leaf, fresh, head
1.5 tbsp crumbled gorgonzola cheese

1 Process English muffin in a blender until coarse crumbs.
2 Heat oil in a large nonstick pan over high heat and sauté shallots until tender, about 3 minutes. Stir in muffin crumbs, and cook until crumbs are crisp, about 2-3 minutes, stir constantly. Remove from heat and let sit while preparing the rest.
3 Boil a large pot of water, and cook asparagus until tender crisp, about 4 minutes. Drain asparagus and immediately place in a bowl of ice water to stop the cooking process; drain again.
4 In a small bowl, whisk together the broth, vinegar, salt, and pepper.
5 Place 1 lettuce leaf on each plate, top with 4 asparagus spears, evenly divide crumbs mixture and place over asparagus. Sprinkle with Gorgonzola cheese and vinegar dressing.

Blue cheese can be used instead of Gorgonzola and olive oil instead of walnut oil.