ADAPT Recipe of the Month

ADAPT'S recipe this month

Warm potato and asparagus salad
with blue cheese dressing
Approx 8 oz mixed salad leaves
2 tbsp olive oil
1 clove of crushed garlic
10 oz baby new potatoes, halved
8 oz fresh asparagus trimmed
2 tbsp finely chopped fresh basic
2 oz fresh Parmesan cheese, sliced into shavings

For the dressing:
Clove of garlic, crushed
3 oz Blue Stilton cheese
1 tbsp Balsamic vinegar
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil
Combine all the dressing ingredients in a blender until smooth
Heat the oil in large frying pan, add garlic and potatoes
Cover the pan and cook gently for 5 mins, stirring occasionally
Add the asparagus, cover and sauté for 5-10 mins until tender
Arrange salad leaves and distribute the vegetables over them
Pour over dressing and sprinkle with basil and shavings of Parmesan
Serve immediately to prevent the leaves wilting.

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