1 pound asparagus, trimmed
5 tablespoons olive oil
Sea salt and freshly ground black pepper
4 ounces Roquefort or other blue cheese
1 to 2 tablespoons water
1 tablespoon Dijon mustard
2 tablespoons cider vinegar
3 tablespoons walnut oil
7 ounces baby spinach leaves
1/2 cup walnut halves, toasted
Peel the lower half of the asparagus stems. In a medium bowl, toss the asparagus with 2 tablespoons of the olive oil and the salt and pepper.
Heat a grill pan over medium-high. Add the asparagus and cook, turning occasionally, until tender, about 8 minutes. Set aside.
In a large bowl, crumble half of the cheese, then crush with a fork. Mix water and mustard to loosen the cheese. Stir in the vinegar, then whisk in the walnut oil and remaining olive oil.
Season the dressing with salt and pepper, then add the spinach leaves and toss to coat. Add a handful of toasted walnuts. Divide the spinach between 4 serving plates.