# What you'll need:
→ 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 - ½ cup pomegranate seeds (optional)
→ Cheese & Extras (optional)
11 - ½ cup goat cheese or feta, crumbled
12 - ¼ cup roasted nuts (such as almonds, pistachios, or walnuts)
13 - Honey or balsamic glaze, for drizzling
# Method:
01 - Bring a pot of salted water to a boil. Add asparagus spears and cook for 1 to 2 minutes until bright green and tender-crisp. Immediately transfer asparagus to an ice bath to halt cooking, then pat dry.
02 - Lay asparagus stems on a large serving board in the shape of a tree trunk and branches, fanning them out to resemble a blossoming tree.
03 - Artistically place the assorted fruit pieces around and above the asparagus branches to simulate flowers and foliage, employing a variety of colors and shapes to create a vibrant display.
04 - Sprinkle crumbled cheese and roasted nuts over the fruit and asparagus if using. Lightly drizzle honey or balsamic glaze to finish.
05 - Present immediately, providing small tongs or skewers to facilitate serving.
