Soft and Crunchy White Asparagus Salad Spanish Recipe

Soft And Crunchy White Asparagus Salad Spanish Recipe

Ingredients

• 4 tablespoons Spanish extra-virgin olive oil
• 1 tablespoon sherry vinegar
• salt to taste
• 2 16-ounce cans Spanish white asparagus, drained
• 6-8 fresh white asparagus spears, trimmed and peeled
• 1 orange
• 2 ounces roncal (Spanish sheep’s-milk cheese from navarre)
• fresh edible flowers (optional)
• 1 teaspoon chopped chervil, for garnish

Method

1. Whisk together the olive oil and vinegar in a mixing bowl
2. Season to taste with salt and set aside
3. Cut the canned asparagus spears in thirds and divide the pieces among 4 plates
4. Slice fresh asparagus thinly on an angle and set aside
5. Slice off the top and bottom of the orange
6. Using a sharp knife, cut down the sides of the orange to remove all of the peel and pith
7. Slice along the sides of each membrane and pull out the segments
8. Arrange the segments around the canned asparagus spears on each plate
9. Divide the asparagus slices among the plates
10. Drizzle some dressing over the salads
11. Use a vegetable peeler to slice ribbons of cheese onto each salad
12. Drizzle with a little more dressing, garnish with edible flowers and fresh chervil, if you like, and serve

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