This adaption of the Italian classic is a perfect light snack or starter.

Makes 2 servings

Ingredients

  • 5 white asparagus (peeled and cut into 5 cm long pieces)

  • 12 cherry tomatoes

  • 4 slices of Ciabatta bread

  • 50 g Pecorino Cheese

Dressing

  • 2 tablespoon extra virgin olive oil

  • 1 tablespoon white balsam vinegar

  • handful of basil leaves (freshly chopped)

  • 1 teaspoon maple syrup

  • sea salt and pepper to taste

Method

  1. In a medium sized pan gently fry the asparagus pieces until tender. Season with salt and pepper.

  2. Cut the Cherry tomatoes in small pieces and season with olive oil, white balsam vinegar, finely chopped basil leaves, salt and pepper.

  3. Add the the asparagus to the tomatoes mix and leave to marinate for a couple of minutes.

  4. In a pan roast the bread slices until golden brown.

  5. On a large plate or two small plates place the bread slices and top with the tomato and asparagus mix. Finish with some grated Pecorino and serve.