Cut bottom and hard part of asparagus. Cook asparagus in large pot of boiling salted water until crisp-tender. Drain and rinse with cold water and drain again

Boil white wine vinegar in heavy small saucepan over medium heat until reduced by half, Pour vinegar into large bowl. Whisk in extra virgin olive oil, Dijon mustard, thyme and chopped garlic. Season dressing to taste with salt and pepper

Cut artichoke into quarters and slice canned palm hearts

Slice beetroot. Toss all ingredients with dressing or arrange asparagus on plate, arrange artichoke, palm hearts, cherry tomatoes halves and sliced beetroot. Drizzle dressing on top

Sprinkle grated/crumbled local cheese on top

Ingredients  Quantity 

Asparagus 500 gm

Red cherry tomatoes 50 gm

Garlic few cloves

Thyme few leaves

Extra virgin olive oil 50ml

White wine vinegar 30 ml

Dijon mustard ½ tsp

Salt to taste

Crushed black pepper to taste

Artichoke hearts (canned) 2 nos

Palm hearts (canned) 50 gm

Beetroot 1 nos

Local cheese 30 gm


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