Asparagus and Strawberry Salad with Goat Cheese
1 pound asparagus, cut into 2 inch pieces, tough ends removed
1 pint fresh strawberries, rinsed, stemmed and quartered
1/2 teaspoon toasted sesame seeds
1/4 cup crumbled goat cheese (feta) or blue cheese
3 tablespoons prepared poppy seed dressing
Blanch the asparagus for 2-3 minutes, drain and place in a bowl of cold water to stop the cooking process.
In a large bowl combine the cooled asparagus, strawberries, sesame seeds and the dressing. Toss to combine and sprinkle with the goat cheese. Serve chilled. Makes 4-6 servings as a side dish.