Skip to content
From Tunisia to your plate
Browse further down

Asparagus Summer Salad

Serves 4


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


  • 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.
Asparagus Summer Salad