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.
Our asparagus are on special!
See promotions
Did you know that...
We harvest over 100,000 lb of Quebec asparagus yearly from our fields at Les Cultures de chez nous in Sainte-Brigitte-des-Saults.
See the productYou may also like
70
Budget
50
6
