Asparagus Salad

Servings: 2
Ingredients:
1. 200 g clean asparagus with trimmed tips
2. 100 g Brie cheese
3. 50 g shelled walnuts & pecans
4. Mixed greens (arugula, baby spinach, lettuce)
5. For the vinaigrette:
  - 3 tablespoons brazil nut oil
  - 1 tablespoon white vinegar
  - 1 teaspoon honey
  - 1/2 teaspoon mustard
  - Salt and pepper

Steps:

1. Toast the nuts: In a small skillet over medium heat, toast the walnuts and pecans for a few minutes, stirring constantly, until lightly browned and fragrant. Remove from heat and let cool. Chop some of the nuts and leave others whole for garnish.
2. Cook the asparagus: You can cook them in several ways:
  - Sauteed: Heat a little olive oil in a pan over medium-high heat. Sauté the asparagus for 3-5 minutes until tender but still crunchy.
  - Steamed: Steam the asparagus for 5-7 minutes until tender.
  - Roasted: Preheat the oven to 392°F. Toss the asparagus with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast them for 8-10 minutes until tender and lightly browned.
3. Prepare the vinaigrette: In a small bowl, mix the brazil nut oil, white vinegar, honey, and mustard. Season with salt and pepper to taste and mix well with a fork.
4. Assemble the salad: Place a bed of green leaves on a platter. Arrange the warm asparagus on top. Place the Brie cheese slices between the asparagus.
5. Dress and serve: Drizzle the salad with the vinaigrette. Sprinkle with the chopped nuts and garnish with a few whole nuts. Serve immediately.