Asparagus Summer Salad
Serves 4
Ingredients
| 1 bundle | local Quebec asparagus |
| 2 litres | water |
| 60 g | salt |
| 120 g | fresh goat cheese |
| 1 pack | cherry tomatoesr (multicoloured) |
| 1 bunch | arugula |
| 80 mL | Go Natural 100 % extra virgin olive oil |
| 10 mL | aged balsamic vinegar |
| 1 pinch | Fleur de Sel |
| 4 turns | freshly ground black pepper |
Directions
- Bring the water and salt to a boil; peel the asparagus at the same time. Cook the asparagus for three minutes then drain and place in a bowl of ice water.
- Divide the asparagus onto four plates.
- Add the sliced tomatoes, arugula, and goat cheese.
- Drizzle with the Lahmar olive oil and balsamic vinegar.
- Season with the Fleur de Sel and freshly ground pepper.
