# Components:
→ Vegetables
01 - 1 bunch fresh asparagus (approximately 16–20 spears), trimmed
02 - 1 tablespoon olive oil (optional, for blanching)
→ Fruits
03 - 1 cup strawberries, hulled and halved
04 - 1 cup seedless grapes (red and/or green)
05 - 1 cup blueberries
06 - 1 orange, peeled and segmented
07 - 1 cup pineapple, cut into bite-size pieces
08 - 1 kiwi, peeled and sliced
09 - 1 apple, sliced
10 - 1/2 cup pomegranate seeds (optional)
→ Cheese & Extras (optional)
11 - 1/2 cup goat cheese or feta, crumbled
12 - 1/4 cup roasted nuts (almonds, pistachios, or walnuts)
13 - Honey or balsamic glaze, for drizzling
# Method:
01 - Bring a pot of salted water to a boil. Add asparagus and cook for 1 to 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Pat dry.
02 - On a large serving board, fan out the asparagus stems to form the shape of a tree trunk and branches, resembling a blossoming tree.
03 - Place the assorted fruit pieces artistically around and above the asparagus branches, mimicking flowers and foliage with a mix of colors and shapes.
04 - If using, sprinkle crumbled cheese and roasted nuts over the fruit and asparagus. Lightly drizzle with honey or balsamic glaze.
05 - Present immediately with small tongs or skewers for easy serving.
