Tomatoes, asparagus and Grogonzola salad
20
5
8
No
Ingredients
- 570 g (1 1/4 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 g (3 1/2 oz) of crumbled Gorgonzola or Roquefort cheese
For the 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.
Preparation
Side-by-side mode
- 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).
For the 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.
