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Salad of Asparagus with Goat's Cheese
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Salad of Asparagus with Goat's Cheese
The salad ingredients can be prepared in advance and then simply combined just before serving.
Serves: Serves 4 as a generous starter
Ingredients
- 2 bunches asparagus
- Salt
- Freshly ground black pepper
- 1 x 280g jar sun-dried tomatoes, and oil
- 20 large black olives, stoned
- 1 bunch basil, leaves picked and shredded
- 50ml extra virgin olive oil
- Zest and juice of 1 lemon
- 2 packets Chavroux fresh goat's cheese
Method
- Blanch the asparagus in plenty of boiling salted water for about 4 minutes until tender. Transfer immediately to a bowl of iced water to refresh.
- Drain the asparagus, cut it in half lengthways and set aside. Coarsely chop the dried tomatoes and olives then mix in a bowl with the basil, olive oil, lemon zest and juice.
- Toss the asparagus with the dried tomato and olive mixture and arrange around the edge of four plates.
- Place the goat's cheese in the centre, spoon any remaining oil over the top, then finish with a good grinding of black pepper and serve.
Comments
This recipe was first published in Sat May 01 01:00:00 BST 1999.
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