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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


    • 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


    1. 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.
    2. 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.
    3. Toss the asparagus with the dried tomato and olive mixture and arrange around the edge of four plates.
    4. 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.

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