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Salad of asparagus and new potatoes, with gorgonzola and basil

Servings :
Preparation Time :
Difficulty : Easy 

Upmarket salad.


500g asparagus spears
Juice of 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


Clean the asparagus and trim any white ends or peel with a vegetable peeler

Bring a large pan of salted water to the boil, drop in the asparagus and blanch for 1-3 minutes until just tender

Drain and immerse in very cold water to prevent further cooking. This leaves the asparagus bright green

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.

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