Asparagus and Lemon Vinaigrette
Ready in 15 minutes (10mins to prepare, 5mins to cook)
500g (16oz) asparagus, trimmed
5 plum tomatoes, deseeded and finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
3tbsp extra virgin olive oil
1/2 lemon, juiced
50g (2oz) blue cheese, crumbled
Small handful basil leaves, to serve
Blanch the asparagus in boiling, salted water for 1-2 minutes. Drain, then rinse in cold water and pat dry. Divide the asparagus between four plates or arrange on a platter.
In a small bowl mix the tomatoes, shallots, garlic, olive oil and lemon juice and some seasoning, until combined. To serve, pour the tomato mixture over the asparagus and top with the crumbled cheese and basil.
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