Asparagus Salad with Goat Cheese
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
If you find a hard, unripe avocado at the store, place it in a dark spot for a few days — it will ripen to the perfect state on its own.
Ingredients
- Asparagus - 0.7 oz
- Beetroot - 1.1 oz
- Avocado - 1 piece
- Goat cheese - 1.4 oz
- Mandarins - 1 piece
- Olive Oil - 2 spoons
- Meyer Lemon Juice - 2 spoons
- White Balsamic Cream - 0.7 oz
- Pistachios - 0.7 oz
- Corn Salad - 0.7 oz
Step by Step guide
Step 1
Trim the tough bottom part of the asparagus — it is not needed, then immerse the top part in boiling water for one minute.
Step 2
Wrap the beetroot in foil and roast it in the oven (this will take about an hour and a half). Cut it into cubes.
Step 3
Cut the goat cheese into cubes.
Step 4
Peel the mandarin, removing the skin and any membranes; only the flesh will be used.
Step 5
Lightly toast the pine nuts until they are golden brown.
Step 6
Cut the avocado into large cubes and marinate it in a mixture of lemon juice and olive oil.
Step 7
Arrange the asparagus, beetroot, and cheese on a plate, then add the salad leaves mixed with olive oil. Garnish with mandarin slices and toasted nuts.
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