Serves 2
Preparation time: 30 minutes
  • 2 tablespoons whole hazelnuts, shelled and roasted
  • 100g cherry tomatoes
  • 100g goat’s cheese
  • Salt and pepper to taste
  • Olive oil
  • 1 lemon
  • 1 bunch of green asparagus
  • Coarsely chop the hazelnuts. Cut the cherry tomatoes in half.
  • Wash the asparagus then brush with olive oil.
  • Heat up the barbecue or grill.
  • Grill the green asparagus al dente.
  • Put it out on a plate. Add the cherry tomatoes and top off with the goat’s cheese.
  • Finish with the roasted hazelnuts, pepper, salt, lemon zest, and a drop of olive oil.