• 2 bunches of asparagus
• 100 g crumbly blue cheese
• ½ c toasted pecans or walnuts
• 1 bunch of watercress

Trim the asparagus and blanch in boiling salted water until just tender.  Drain and plunge into ice water.  Drain         well.  Rinse and dry the watercress and combine the salad ingredients with 1 tbsp sherry vinegar with 3 tbsp walnut oil and freshly ground salt and pepper.  Serves 4.