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"Just a note to thank you for the great
cookery course we enjoyed last week and your patient tuition and good
humour. We learnt so much and can't wait to put it into practice at
home to see if it all still works for us away from the magic of the
Walnut Grove."
Mike & Lynn Atkins
England, May 2008
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Walnut Grove Recipes
Asparagus and Goats Cheese
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Ingredients
Serves 2
- 10 asparagus spears
- 4 slices of goats cheese
- 2 small cooked beetroot
- 2 tbsp olive oil
- 1 tbsp balsamic or walnut vinegar
- salt
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Method
1. Pre-heat a cast iron griddle pan. Peel the asparagus spears
and brush well with oil until completely coated. Also pre-heat
grill.
2. Cut beetroot into small dice, taking care that
they are all an even size.
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| 3. Place
asparagus on the griddle until cooked, turning them over as required.
4. Cut four slices of goats cheese, about 5mm thick and place
on the cooked asparagus, and move the griddle under the grill
until the goats cheese is colored.
5. In a small bowl whisk the vinegar and oil, add
salt to taste.
6. Carefully transfer the asparagus and goats cheese to a plate,
place the beetroot around it and drizzle with vinaigrette.
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Serving Suggestions
Nice light starter that takes advantage of the seasonal asparagus
Advanced preparation
This only takes minutes to put together and cook,
so advanced prep is not really necessary however you could slice
the beetroot and peel the asparagus in advance.
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Walnut Grove cookery courses - a dream vacation
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