The different flavors of this delicious, light salad intermingle and the result is very original.

Serves: 4 Prep. time: 20′ Cooks in:Ready in: 20

500 g green asparagus, prepared, halved
2 ripe tomatoes, diced
2 spring onions, finely chopped
1 small bunch fresh basil or parsley, finely chopped
150 g blue cheese, crumbled

For the vinaigrette sauce
1 lemon, juiced
1 garlic clove, crushed
½ cup extra-virgin olive oil
salt, pepper

Step 1
In boiling salted water blanch asparagus for only 1 minute. Drain and transfer in a bowl of cold water. When cool, drain.

Step 2
Mix all vinaigrette ingredients in a bowl.

Step 3
Transfer asparagus in a platter with tomato, onion and basil. Drizzle with sauce, scatter blues cheese on top and serve.

Photo – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Σαλάτα με σπαράγγια, μπλε τυρί και ντομάτα