Asparagus Salad with Goat Cheese and Blueberries

Mary Manghis

One of our Produce Buyers, Mary Manghis created this recipe using local asparagus from Pomykala Farm. She says that the ume plum vinegar adds a nice balance of fruity and salty flavors.

Asparagus Salad with Goat Cheese and Blueberries

Prep Time

15 minutes

Cook Time

0 minutes


1 Serving


3 asparagus (stalks, cut into 2-inch pieces)
3⁄4 cup blueberries (fresh or dried)
3 tablespoons cheese, goat
1 clove garlic (minced)
2 tablespoons olive oil
1 tablespoon ume plum vinegar
  chives (minced, to taste)
  tarragon, fresh (minced, to taste)
  salt (to taste)
  black pepper, ground (to taste)


Wash and trim the asparagus and cut into 2-inch pieces (if the stalks are thick, you can slice them in half before cutting into pieces).  Heat a small skillet over medium-heat and pan fry the asparagus and garlic with salt and pepper until asparagus is a bit browned, about 5 minutes.  Set aside.

Wash the mesclun greens and put on a plate.  Wash blueberries and add on top of mesclun. Add goat cheese, crumbled, and minced chives and tarragon, to taste. 

Top the salad with the fried asparagus and dress with 1-2 Tbsp olive oil and 1 Tbsp ume plum vinegar.

To customize this recipe, try adding more or less asparagus, blueberries, and goat cheese, or try different berries or herbs.