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    Asparagus and Goat's Cheese Salad

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    Asparagus and Goat's Cheese Salad

    Serves: 4

    Ingredients

    • 400g asparagus spears
    • 1 tbsp of Meridian Organic Extra Virgin Olive Oil
    • 1 romain heart or 2 little gem lettucs
    • 2 eggs
    • 100g Organic Pant-Ysgawn Welsh Goat's Cheese with Chives
    • 2-3 tsp Fresh Organic Waitrose Extra Virgin Olive Oil and Lemon Dressing

    Method

    1. A great starter or light meal. Cook 400g asparagus spears in boiling salted water for 3 minutes, drain and cool quickly under running cold water. Pat dry, then toss in 1 tbsp of Meridian Organic Extra Virgin Olive Oil. Heat a griddle pan, then cook the asparagus for 3-4 minutes or until lightly charred, turning once.
    2. Remove and halve lengthways. Meanwhile, boil 2 eggs for about 6 minutes, drain and cool quickly. Peel the shells and quarter the eggs. Tear 1 romaine heart (or 2 little gem lettuces) into pieces and divide between 4 plates. Scatter over the asparagus, eggs and 100g crumbled Organic Pant-Ysgawn Welsh Goat's Cheese with Chives. Drizzle 2-3 tsp Fresh Organic Waitrose Extra Virgin Olive Oil and Lemon Dressing over each portion.

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