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Asparagus, Goat Cheese And Walnut Salad With Hogue Sauvignon Blanc

  • Yield: 4 servings


  • 2 pounds fresh asparagus, cut into 6-inch lengths
  • Coarse salt
  • 6 ounces soft goat cheese, crumbled
  • 1 cup walnut pieces, roasted
  • 1 large head leaf lettuce or 8 cups mixed salad greens
  • One-half cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • One-half teaspoon coarse salt
  • Freshly ground black pepper to taste
  • One-third cup snipped chives


  • Cook the asparagus in boiling salted water until crisp-tender. Drain and plunge into cold water for 5 minutes, drain and dry. Whisk together the dressing ingredients and place in glass baking dish. Add the asparagus and toss to coat. Cover and refrigerate one hour. Remove asparagus to a side plate. Tear the salad greens into bite-size pieces and toss with remaining dressing, season with salt and pepper. Arrange the greens on four salad plates. Top with the asparagus, crumbled cheese and walnuts.
  • Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.