From www.annaolson.comAsparagus Salad with Chevre, Avocado and Blackberries
Serves 4
1 lb (450g) fresh asparagus
1 ripe but firm avocado
3 oz (90g) fresh goat cheese
1 cup (250mL) fresh blackberries
1 lemon, cut in half
extra virgin olive oil
salt & pepper
1 ripe but firm avocado
3 oz (90g) fresh goat cheese
1 cup (250mL) fresh blackberries
1 lemon, cut in half
extra virgin olive oil
salt & pepper
Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.
To serve, arrange chilled asparagus on a serving platter. Peel and slice avocado and arrange over asparagus. Crumble goat cheese on top and then sprinkle salad with blackberries. Squeeze lemon juice over top then drizzle salad with a touch of olive oil and season lightly.
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