White Asparagus, Strawberry & Blue Cheese Salad

Updated: Aug 1, 2024

White asparagus, blue cheese & walnut crumble, and strawberry vinaigrette

Make the crumble:

Preheat the oven at 190°C
Cube the blue cheese and cold butter.
Roughly chop the walnuts.
Measure the flour into a large mixing bowl, then add the butter, blue cheese and walnuts. Toss with a spoon until the flour coats everything, then rub between your fingers by pressing the butter and blue cheese between your thumb and index finger. It is ready once it forms clumps.
Lay the clumps out on a baking sheet and bake for 10 minutes or until golden brown all over.
Leave to cool down.

Make the vinaigrette:

Remove the green ends of the strawberries, then thinly slice them.
Keep the 3 middle slices aside to add as is to the salad at the end.
With the remaining slices: cut them lengthways into thin sticks then across into small cubes.
Add the cubes to a microwave proof bowl and cook for 30-50 seconds at 900W or until the strawberries have softened then leave to cool down.
To the bowl, add the other vinaigrette ingredients and stir to combine. Taste and adjust seasoning if needed.

Assemble the salad:

Prepare the asparagus: remove an inch of the bottom end and peel them.
Steam them with the tips at the top, check that the tip of a knife goes through easily after 8 minutes.
Run them under cold water and serve lukewarm.
Plate up with the vinaigrette, asparagus, a generous helping of crumble and the strawberry slices.
Bon appétit!