Tomatoes, asparagus and Grogonzola salad recipe 4385 3649d060-82db-46c8-a413-a1bf40fb4380 Crazy Leeks Crazy Leeks 11/27/2019 10:48:46 a.m. 0 0 25 8 Entrées Weekday recipes Salads Asparagus
Tomatoes, asparagus and Grogonzola salad

Tomatoes, asparagus and Grogonzola salad

Print
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.
Our asparagus are on special!

Our asparagus are on special!

See promotions

Tomatoes, asparagus and Grogonzola salad

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.

Rate this recipe

Cancel