Raw Asparagus Salad with Peach, Orange Blossom and Pecorino

I had lots of asparagus in my kitchen this year but, unfortunately, no time to try many raw recipes. I needed green and white asparagus for new recipes for my cookbook which I'm very happy with. Since late March, a quick combination of Asparagus with Balsamic Bacon and a Tortilla joined the eat in my kitchen recipe collection but there was no salad with the raw green stalks, that changed last week.

My Mediterranean version with tomatoes and Parmesan inspired by my mother introduced me to the pleasures of raw asparagus for the first time, followed by a Nordic salad with hardboiled egg, lemon yoghurt dressing and chives. This year, I felt like a fruity take on this dish, thinly sliced green asparagus with honey sweet white peaches, young pecorino and a refreshing dressing made with freshly squeezed orange juice and orange blossom water. Enjoyed with a glass of chilled rosé and a crunchy loaf of rustic French bread I didn't even mind that the cool temperatures couldn't keep up with this summery dish.

Raw Asparagus Salad with Peach, Orange Blossom and Pecorino

For 2 you need

The asparagus should be very fresh and not woody.

• raw green asparagus, the bottom cut off and the lower part peeled if necessary, about 10 stalks

• flat white Doghnut (or Saturn) peaches, sliced thinly, 2

• young Pecorino (or Parmesan), sliced thinly, about 50g / 1 3/4oz

For the dressing

• olive oil 3 tablespoons

• freshly squeezed orange juice 2 tablespoons

• quality orange blossom water (preferably organic) 2 teaspoons

• a pinch of sugar (or honey)

• salt and pepper

Cut the asparagus' heads off and in half, cut the stalks into slim slices, this works best with a mandoline or cheese slicer. Arrange the asparagus and peaches on plates. Whisk the ingredients for the dressing and season to taste, sprinkle over the salad and finish it off with the Pecorino.