Aspargus freshness & Tomme Catalane Urgélia PDO30min | Difficulty Medium | 4 portions

A fresh preparation composed by aspargus and Tomme Catalane Urgélia PDO cheese.

Perfect for the summer!

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Fraîcheur d'asperges et de Tomme Catalane Urgélia
  • 10 crushed almonds
  • almond oil (or olive oil)
  • Guérande salt
  • pepper
  • chives
  • flat-leaf parsley (not curled)
  • 200 g of Tomme Catalane Urgèlia PDO cheese
  • 1 bunch of aspargus
  • 2 pink grapefruits
  • red treviso (red chicory)
  • 1 handful fresh spinach
  • 2 Granny Smith apples



Salad dressing :

Using a knife, peel 1 pink grapefruit and keep it. Squeeze the other one to get some juice.
In a bowl, put the juice, almond oil, a pinch of Guérande salt and pepper.


Wash and peel the aspargus. Cut them in 3 or 4. Boil them in a pan with salted water during 2-3 minutes.
Cut the apples into sticks. Add grapefruit chunks. Remove the stalk of spinach after washing them, cut some leaf of red treviso and Tomme Catalane Urgélia dices.
Mix all, add crushed almonds , pour the salade dressing and adjust the seasoning if necessary.

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Enjoy !