Balsamic beetroot with Roquefort
This sweet and savoury starter from Gordon Ramsay is perfect for a special summer dinner party
Cos, asparagus & red onion salad
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
Skip to ingredients
- 300g asparagus spear
- 1 large or 2 medium Cos lettuce
- 1 red onionthinly sliced
- 3-4 tbsp vinaigrettepreferably homemade
Nutrition: per serving
- kcal62
- fat5g
- saturates1g
- carbs3g
- sugars3g
- fibre2g
- protein2g
- salt0.14glow
Method
step 1
Peel the asparagus bases with a swivel peeler and trim the woody ends. Blanch in boiling salted water for 1½-2 mins until just tender. Drain and refresh under cold running water.
step 2
Trim the base of the lettuce leaves and arrange on a large shallow bowl or platter. Scatter over the asparagus spears and red onion, season well and drizzle with vinaigrette just before serving.
