Asparagus Salad w/ Blue Moon Agave Blonde Ale

Method

Combine red wine vinegar, agave nectar and remains of grapefruit juice in a small bowl and mix well. Set aside for later use.

In a large sautee pan, heat up 1 tbsp of olive oil. Add shallots and sautee until translucent, about 2-3 minutes. Add chopped asparagus to the pan, and sautee over high heat for about 2-3 minutes. With the pan hot, add in the vinegar mixture previously made and quickly sautee and coat the asparagus. Remove from heat and transfer into a serving bowl. Add grapefruit pieces, walnuts and toss well. Finish with remainder of good olive oil and salt to taste. Garnish with parmesan shavings. Serve cold or hot. Makes 4-5 servings.