Holiday Pomegranate and Asparagus Salad

Ingredients

• 2 Bunches Asparagus
• 2 Tablespoons Extra-Virgin Olive Oil
• Salt and Pepper
• 1 Orange (zested, peeled and segmented)
• 1 Cup Pomegranate Arils
• 3 oz Blue or Gorgonzola Cheese (*optional)
• 1 Tablespoon Butter
• 1/2 Cup Panko Breadcrumbs
• Balsamic Glaze

Instructions

1. 1

   Place the asparagus spears on a sheet pan. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil and salt and pepper.

2. 2

   Place the asparagus under a broiler in the oven or directly on a grill. Cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook.

3. 3

   Remove the asparagus from the oven or grill. Let the asparagus cool.

4. 4

   Melt the butter over medium heat in a skillet then add the panko and stir until toasted and golden brown. Let cool.

5. 5

   Toss with orange segments, pomegranate arils, cheese and zest.

6. 6

   Drizzle with balsamic glaze and serve.