Asparagus and Endive Salad With Comté Cream

Method

1. 1

   Place a rack in middle of oven and preheat to 350°. Toast ½ cup blanched hazelnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 17–22 minutes. Remove from oven; sprinkle with kosher salt. Let cool, then coarsely chop. Set aside.

2. 2

   Meanwhile, cook 1 bunch white and/or green asparagus (about 1 lb.), trimmed, cut on a diagonal into 2" pieces, in a large pot of boiling salted water until crisp-tender, about 2 minutes. Immediately transfer to a bowl of ice water and let cool 2 minutes. Drain and transfer to paper towels; pat dry. Set aside.

3. 3

   Blend 1 garlic clove, finely grated, 4 oz. Comté cheese, coarsely grated, 1 Tbsp. fresh lemon juice, ¼ cup extra-virgin olive oil, a pinch of kosher salt, and 6 Tbsp. cold water in a blender on high speed until very smooth and creamy (and slightly fluffy; almost like mayonnaise), 1–2 minutes for a high-speed blender or about 3 minutes for a regular blender. Taste and season Comté cream with more salt if needed. (It will thicken as it sits.)

4. 4

   Place 3 Tbsp. red wine vinegar, 1 Tbsp. Comté cream, and remaining 2 Tbsp. extra-virgin olive oil in a small bowl; season with salt and freshly ground pepper and whisk to combine. Toss 3 medium endives, leaves separated, 2 medium shallots, thinly sliced into rings, reserved asparagus, and reserved hazelnuts in a large bowl to combine. Drizzle dressing over as desired (you may not need all of it); toss to coat. Taste salad and season with more salt if needed.

5. 5

   Evenly spread remaining Comté cream over a platter and arrange salad on top. Scatter shaved Comté cheese over and season with more pepper.

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