HomeOur recipesAsparagus

Tomatoes, asparagus and Grogonzola salad

Author: Les Cultures de chez nous
Preparation 20
Baking 1
Portions 8
Freezing No


  • 570 gr (1¼ pound) of trimmed thin asparagus stems
  • Juice from half a lemon
  • 60 ml (4 tablespoons) of olive iol
  • 5 ml (1 teaspoon) of salt
  • 6 seeded and diced italian tomatoes
  • 1 finely chopped garlic clove
  • 2 finaly chopped green onion
  • 1 finely chopped fresh large bouquets of basil
  • 2 ml (1/2 teaspoon) of pepper
  • 100 gr (3½ oz) of crumbled Gorgonzola or Roquefort cheese
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  • Bring to a boil a large casserole filled with salted water. Set asparagus and blanch for 1 minute. Drain and soak right away in icy water to stop the cooking (it allows asparagus to keep its green color).
  • Lemon vinaigrette :
  • Set lemon juice, olive oil and half of the salt in a jar with a lid. Shake well. Set tomatoes in a bowl and add the lemon vinaigrette, garlic, small onions, basil and remains of salt and pepper. Set aside.
  • Set asparagus in a large service plate or into individuals plates.
  • To serve, pour the tomatoes mixture and spread with cheese.

Chef's notes