• 4 bunches asparagus or 24 florets broccoli
  • 75g blue vein cheese, crumbled
  • ½ cup pecans
  • 1 tbsp butter
  • 1 tbsp maple syrup
  • ½ tbsp sugar
  • 1 tsp water
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • 1/8 tsp cayenne pepper

Dressing ingredients

  • 1 tbsp lemon juice
  • 1 tbsp macadamia oil
  • 1 tbsp olive oil
  • ½ tbsp red wine vinegar
  • Salt and cracked pepper to taste

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more

The blue vein cheese contrasts the spiced pecans whilst the asparagus (that can be substituted for broccoli) keep it light and refreshing. This salad is popular at our place. Friends who are new to it ask me for the recipe. It looks fantastic served on a large platter, is perfect for entertaining, and there are never any left-overs.

Total votes: 609



Whisk together the lemon juice, vinegar, salt and pepper. Slowly add the macadamia and olive oil and whisk.

Spiced Pecans

Gently heat all the spided pecan ingredients in a heavy-bottomed frypan over low-medium heat.

Stir constantly until the pecans are well coated and the sugar has begun to caramelise, about 5 minutes.

Spread the pecans on a baking sheet to cool completely. 


Wash and trim asparagus (or broccoli). Either BBQ or steam the asparagus (or broccoli) until bright green and just tender(about 3 minutes).

Transfer immediately to a large bowl and toss with the macadamia vinaigrette.  Drain.

Arrange asparagus (or broccoli) on a large platter. When cool, garnish with the crumbled blue vein cheese and spiced pecans.



Tips from the author

Serves 6 as an accompaniment.

To keep the pecans crunchy, make them whilst you prepare this salad. If you make the pecans the day before, they will go soggy.

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