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Asparagus, Cherry Tomato and Goat Cheese Salad

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Asparagus, Cherry Tomato and Goat Cheese Salad
1st June, 2017

I love al-dente asparagus in salads as I feel it provides not just great flavour but also a wonderful texture.

This asparagus salad is a punchy little number with softened tomatoes, balsamic, garlic and the goats cheese brings it all together.


  • 450g asparagus, trimmed
  • 2 tsps extra-virgin olive oil
  • 300g halved cherry tomatoes
  • 1/2 tsp garlic, finely chopped
  • 2 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 3 tbps crumbled goat cheese
  • 1/2 tsp black pepper


    Cook asparagus in boiling water 2 minutes or until al-dente and drain.

    Heat olive oil in a large frying pan over medium heat and then add tomatoes; cooking for 5 minutes. Add the garlic and cook for an additional minute before pouring over the vinegar and cook for another 2 minutes before sprinkling over the salt. Give it one last stir and then arrange the asparagus on a plate and top with tomato sauce before sprinkling with cheese and pepper.