Kars Asparagus Salad

Ingredients

• 500 grams fresh asparagus
• 100 grams Kars Gruyere or aged kashar (grated)
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 clove garlic (minced)
• 1 teaspoon salt
• Half teaspoon red pepper flakes
• 4 cherry tomatoes (for garnish)

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Snap off the tough woody ends of the asparagus and wash them.

2. 2

   Boil the asparagus in boiling salted water for about 5-7 minutes until crisp-tender.

3. 3

   Immediately transfer the boiled asparagus to an ice bath to shock them and preserve their vibrant color.

4. 4

   In a bowl, whisk together olive oil, lemon juice, minced garlic, and salt to make the dressing.

5. 5

   Arrange the drained asparagus on a serving plate and drizzle the dressing over them.

6. 6

   Sprinkle grated Kars cheese on top, garnish with cherry tomatoes, and serve.

Note. Always transfer boiled asparagus to ice water to maintain their bright green color.