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Salad of asparagus and new potatoes with gorgonzola and basil
Serves 4
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
500g/1lb 1½oz asparagus spears½ a lemon, juice only4 tbsp extra virgin olive oilsea salt and freshly ground black pepper225g/8oz small British new potatoes, boiled and cut into quarters lengthwise, and tossed in a little olive oil250g/8¾oz cherry tomatoes, cut in half50g/1¾oz stoned black olives, halved2 shallots finely chopped1 large bunch basil, finely shredded150g/5¼oz gorgonzola or dolcelatte cheese, crumbled, to serve
Method
1. Clean the asparagus and trim any white ends and peel, if necessary, with a vegetable peeler.2. Bring a large pan of salted water to the boil, drop in the asparagus and blanch for 1-3 minutes until just tender.3. Drain and immerse in very cold water to prevent further cooking. This leaves the asparagus bright green.4. Mix the lemon juice and olive oil together with the sea salt and black pepper. Add the boiled potatoes, cherry tomatoes, olives, shallots and basil and toss together.5. Arrange the asparagus on a large platter or individual serving plates, spoon some of the potato mixture over the asparagus and garnish with the crumbled cheese to serve.
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