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Fresh asparagus with Tomme de Savoie cheese salad


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Rate this recipe 4.3/5 (31 Votes)


  • 10 crushed almonds
  • Almond oil (or olive oil)
  • Sea salt and pepper
  • Parsley (not curly) and chives
  • 200g of Tomme de Savoie
  • 1 bunch asparagus (250g)
  • 2 pink grapefruits
  • Chicory salad
  • 1 handful of baby spinach leaves
  • 2 Granny Smith Apples


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 3mins
Cost Budget Friendly


Step 1

Vinaigrette: Using a knife, peel the grapefruit to remove the skin. Remove the segments and keep the juice. In a container, place the grapefruit juice, almond oil, a pinch of sea salt and pepper.

Step 2

Salad: Wash and prepare the asparagus by chopping off the ends and peling the outer layer along the stem. Cook the asparagus in a saucepan of boiling salted water 2 to 3 minutes after previously cutting each asparagus stalk into 3-4 pieces. Cut the apples into sticks. Add the grapefruit segments. Hull the washed spinach leaves, cut a few leaves of chicory and diced Tomme de Savoie cheese. Mix all the ingredients together, add the crushed almonds, pour the vinaigrette on top and adjust seasoning to taste.

Step 3

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