Asparagus with raspberry vinaigrette

Name: Asparagus with raspberry vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 5
Ingredients: 4 TABLESPOONS (50 g) frozen raspberries; 40 g Walnut kernels; 5 tablespoon raspberry or wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 6 TABLESPOONS Olive oil; 1 Shallot; 750 g green asparagus; 150 g Tête de Moine cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 5

4 TABLESPOONS (50 g) frozen raspberries
40 g Walnut kernels
5 tablespoon raspberry or wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
6 TABLESPOONS Olive oil
1 Shallot
750 g green asparagus
150 g Tête de Moine cheese

Directions

1
For the vinaigrette, defrost raspberries at room temperature. Chop the nuts and roast in a pan without fat for about 3 minutes. Whisk vinegar, salt, pepper and honey. Add 4 tablespoons of oil drop by drop.
2
Peel the shallot and cut into fine cubes. Pass the raspberries through a sieve. Stir the raspberry puree, nuts and shallots into the vinaigrette. Wash the asparagus, cut off the woody ends. Cut the asparagus into thin slices.
3
Heat 2 tablespoons of oil in a frying pan. Fry the asparagus for approx. 4 minutes, turning them over. Deglaze with 6 tablespoons of water and boil down. Remove the pan from the heat. Fold in dressing. Arrange salad and cheese on plates.