What better way to celebrate the local asparagus, than with a delicate salad on a sunny day.
Prep time: 25 mins
24 green asparagus
85g mix of herbs (tarragon, basil, parsley, chives, edible flowers)
For the dressing:
1 tomato, diced
5 ml mustard
15 ml honey
30 ml sherry vinegar
60 ml Olive oil
30 ml water
Clean and peel the asparagus.
Cook them in salty boiling water for 2 to 4 minutes (Be sure they stay slightly undercooked).
Shock them in cold water to preserve the intensity of their green colour.
Peel and segment the grapefruit.
Make the dressing by mixing all the dressing ingredients.
Add the herbs and the diced tomato to the dressing.
Cut the asparagus in half and serve 4 per person on a plate with the herb mixture and one to two segments of grapefruit.
This recipe was from Cook’n with Class Uzès.