Asparagus Salad with Gouda Cheese

Aspergesalade met kaas

750 grams fresh asparagus
2 oranges
1 dl whipping cream
honey
dash of lemon juice
salt and pepper
250 grams Gouda cheese
150 grams fresh spinach leaves or rucola
2 tsp pine pits

Cut an inch off the stems of the asparagus. Put the asparagus in a pan of cold water for half an hour. Drain and cut the vegetables at angles in one inch pieces. Boil water, add some salt and cook the asparagus pieces for nine minutes. Drain them in a colander and set aside until completely cooled.

Clean an orange and grate the rind till you have a tablespoon full. Peel the oranges well, carefully pull the segments and cut those in half. Take out the pits. Collect any juices.

Beat the cream; add salt and pepper and three tablespoons of honey and fold in one tablespoon of orange juice and the grated rind. Add a dash of lemon juice.

Wash the spinach or rucola leaves and cut off some of the stems. Put the leaves on a large platter. Mix the asparagus, orange and sauce and spoon over the bed of spinach or ricola.

Grate the cheese and sprinkle over the salad and sauce.

Serve with toasted white bread and butter.