White Asparagus Salad

By Janet-2

Ingredients

• 4 tbsp. extra virgin olive oil
• 1 tbsp. sherry vinegar
• 2 16-ounce cans - Spanish white asparagus, drained
• 6-8 fresh white asparagus spears, trimmed and peeled
• 1 orange
• 2 ounces Roncal cheese - Spanish sheep's milk cheese
• 1 tsp. chopped chervil for garnish
• salt to taste

Preparation

Step 1

Whisk together the olive oil and vinegar in a mixing bowl. Season to tast with salt and set aside. Cut the asparagus spears in thirds.

Slide fresh asparagus thinly on an angle and set aside.

Slice off the top and bottom of the orange. Use a sharp knife, cut down the sides of the orange to remove all the peel and pith. Slice along the sides of each membrane pull out the segments. Arrange the segments around the canned asparagus spears on each plate.

Drizzle some dressing over the salad. Use a vegetable peeler to slice ribbons of cheese each salad. Drizzle with more dressing and garnish with edible flowers and fresh chervil.