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Asparagus
Tomatoes, asparagus and Grogonzola salad
Author:
Les Cultures de chez nous
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Preparation
20
Baking
1
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Tomatoes, asparagus and Grogonzola salad
From
Sep 25
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Jan 01
Preparation
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
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