Serves 4
Ingredients
500g asparagus spears
Juice of ½ a lemon
4 tbsp of extra virgin olive oil
Sea salt and black pepper
225g small British new potatoes, boiled and cut into quarters lengthwise, and tossed in a little olive oil
250g cherry tomatoes cut in half
50g stoned black olives halved
2 shallots finely chopped
1 large bunch of basil finely shredded
150g of Gorgonzola/Dolcelatte cheese crumbled
Method
1
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
2
Bring a large pan of salted water to the boil, drop in the asparagus and blanch for 1-3 minutes until just tender.
3
Drain and immerse in very cold water to prevent further cooking. This leaves the asparagus bright green.
4
Mix the lemon juice and olive oil together with the sea salt and black pepper. Add the cooked boiled potatoes, cherry tomatoes, olives, shallots and basil and toss together.
5
Arrange the asparagus on a large platter or individual serving plates, spoon some of the potato mixture over the asparagus and garnish with the crumbled cheese.
