500g British asparagus spears
Juice of ½ a lemon
4 tbsp of extra virgin olive oil
Sea salt and black pepper
225g small British new potatoes, boiled and cut into quarters lengthwise, and tossed in a little olive oil
250g cherry tomatoes cut in half
50g stoned black olives halved
2 shallots finely chopped
1 large bunch of basil finely shredded
150g of Gorgonzola/Dolcelatte cheese crumbled
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
Bring a large pan of salted water to the boil, drop in the asparagus and blanch for 1-3 minutes until just tender.
Drain and immerse in very cold water to prevent further cooking. This leaves the asparagus bright green.
Mix the lemon juice and olive oil together with the sea salt and black pepper. Add the cooked boiled potatoes, cherry tomatoes, olives, shallots and basil and toss together.
Arrange the asparagus on a large platter or individual serving plates, spoon some of the potato mixture over the asparagus and garnish with the crumbled cheese.