A bunch of asparagus on a plate has a special feature: it quickly puts a smile on your face. However, if we blanch them and combine them with fatty goat cheese, crispy almond leaves and a classic lemon garnish, we get a salad with which we cut ourselves to the brim.
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Asparagus salad with goat cheese and almonds
- 400g green asparagus
- 50 g white goat’s cheese in brine
- 30g slivered almonds
- 1/2 shallot
- 1/2 clove of garlic
- 2 tablespoons olive oil
- teaspoon of lemon juice
- 1/2 teaspoon mustard
- pinch of salt
- a pinch of pepper
1. Asparagus: Take the first asparagus and bend it to break it. The lower part is woody and is only suitable for asparagus base, so do not use it in salads.
2. Also break the other asparagus, or simply cut it at about the same place where the first one broke. Peel a squash, grate it and squeeze out the juice. Cut them into three.
3. Boil a pot of water and salt it.
4. Blanch the asparagus – place the asparagus in the dill for three minutes to turn a bright green color, then give it a quick shake in a colander, cool under running cold water and pat dry.
5. Salad: finely chop the shallots and garlic and mix them in a bowl with a whisk with the olive oil, lemon juice, mustard, salt and pepper.
6. Heat a small frying pan and brown the slivered almonds.
7. Toss the asparagus with the filling and arrange on a plate, then mash the goat cheese on top and sprinkle with slivered almonds.