Asparagus Salad with Chèvre





  • 1 lb (450g) fresh asparagus
  • 1 ripe but firm avocado
  • 3 oz (90g) fresh goat cheese
  • 1 cup (250mL) fresh blackberries
  • 1 lemon, cut in half
  • extra virgin olive oil
  • salt & pepper

Step by Step Instructions

Step 1

Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.

Step 2

To serve, arrange chilled asparagus on a serving platter. Peel and slice avocado and arrange over asparagus. Crumble goat cheese on top and then sprinkle salad with blackberries. Squeeze lemon juice over top then drizzle salad with a touch of olive oil and season lightly.