#BXLLOCKDOWN DAY 46

“HERO” WEEK / ASPARAGUS / RECIPE 5

Let the fresh asparagus shine in this simple spring salad. The combination of contrasting tastes and textures gives added depth, serve with a bowl of rice or homemade bread

What YOU need:

• 4 green and 4 white asparagus spears, washed and trimmed
• 1 large, cooked beetroot
• 3 tbsp goat’s cheese, ricotta or feta
• 1/2 cup, roquette leaves
• 4 new potatoes, boiled sliced
• 1 tomato, thinly sliced
• 1 tbsp, grapeseed oil (for grilling the asparagus)
• salt and pepper to season

For the dressing

• 1 tbsp olive oil
• zest of  1/4 lime, and 1/4 orange, plus juice
• 1 tbsp pine nuts, lightly toasted

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WHAT YOU DO:

1. First, make the dressing. In a small bowl, whisk the orange and lime zest and juice lightly, then add the olive oil
2. Finally add the toasted pine nuts and set aside
3. Shred four spears of asparagus (2 white and 2 green) using a mandolin or slice lengthways with a vegetable peeler.
4. Put the shaved asparagus in a bowl of cold water, with a bit of lime juice and set side
5. Repeat the process with the beetroot
6. Heat a frying pan (or skillet) over a high heat until hot.
7. Coat the remaining asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of salt.
8. Allow the asparagus to colour, then remove, draining off any excess oil
9. Place the slices of boiled potato and the tomato on a plate
10. Add the roasted asparagus on to the plate, then add dollops of the goat’s cheese,
11. Drain the raw asparagus, place it in a bowl and then add the sliced beet root, baby leaves and the roquette. Season lightly with salt and pepper
12. Mix in half the dressing to the raw mix and then layer it over the grilled asparagus and the goat’s cheese on the plate
13. Drizzle the rest of the dressing over the dish

ENJOY!

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