|Asparagus Salad with Goat Cheese and Macadamia Nuts|
I was cooking with friends today again and since it is the beginning of asparagus season here, we made a great Sunday asparagus feast.
You have to peel the white ones, but the green ones are less hassle. Since a salad looks nicer, when it has some colours to it, we use both types.
And we used it raw!
recipe for 4:
6 green asparagus stalks
6 white ones
1/2 to 1 lemon zest and juice
4 tbsp rape seed oil
1/2 tsp fleur de sel
1/2 tsp 7 peppers mix or regular black pepper
200 ml milk
150 g goat cheese camembert
4 gelatine leaves
30 g Macadamia Nuts
Peel the white asparagus and chop off the ends of the green ones.
Use the peeler again and peel until all of the asparagus is in thin slices.
Zest half a lemon and juice it, mix it with some oil and season it and store the asparagus strips in for minimum 2 hours.
Make the goat cheese cream.
Heat up the milk and add the cheese cubes and then the squeezed out gelatine and dissolve it.
Use a stick blender and pour the liquid through a sieve into a container. Store in the fridge for 2 hours until set up- then use two spoons to make quenelles.
Grind the Macadamia Nuts and dress the salad with it.
Served with some asparagus/potato bread.