Fresh asparagus with Tomme de Savoie cheese salad
By Agence Texto / Savoîcime
Ingredients
- 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
Details
servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 3mins
Cost Budget Friendly
Preparation
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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