Salad of Asparagus and New Potatoes, with Gorgonzola and Basil Image
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Salad of Asparagus and New Potatoes, with Gorgonzola and Basil

 

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

Instructions

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

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