# 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-sized 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 crumbled goat cheese or feta
12 - 1/4 cup roasted nuts such as almonds, pistachios, or walnuts
13 - Honey or balsamic glaze, for drizzling
# Directions:
01 - Bring a pot of salted water to a boil. Optionally add asparagus and cook for 1 to 2 minutes until bright green and tender. Immediately transfer to an ice bath to halt cooking. Pat dry.
02 - Place the asparagus stems on a large serving board, fanning them out to form a tree trunk and branches resembling a blossoming tree.
03 - Arrange the prepared fruit pieces artistically around and atop the asparagus branches, creating a vibrant floral effect with varied colors and shapes.
04 - Optionally sprinkle crumbled cheese and roasted nuts evenly over the fruit and asparagus. Drizzle lightly with honey or balsamic glaze.
05 - Present immediately, providing small tongs or skewers for convenient serving.
