This dish has a modern twist to the traditional asparagus recipes
Makes 2 servings
10 fresh green asparagus
5 medium sized tomatoes
2 tablespoons balsamic vinegar
2 tablespoons of creamy goat cheese
couple of herb leaves (e.g. bloodwort or rocket)
1 tablespoon good quality frying oil
Sea salt and freshly ground pepper for seasoning
For the dressing
2 tablespoons extra virgin olive oil
1 tablespoons white wine vinegar
1 teaspoon honey
1/2 teaspoon Za'atar (Middle Easten herb mix) or use Italian mixed herbs
sea salt and freshly ground pepper to taste
Wash the asparagus and take the hard ends off. Put to the side.
Wash and cut the tomatoes in small cubes and put them in a bowl.
For the dressing combine the extra virgin olive oil, white wine vinegar, honey, Za'atar and season with sea salt and pepper to taste.
Pour the dressing over the tomatoes and mix well. Leave to marinate for a couple of minutes
On a medium heat, add the oil to a pan (I use a griddle pan) and gently fry the aparagus for about 8-10 minutes (they should be still a bit crunchy).
Deglaze with the balsamic vinegar and leave to cook for a minute or two.
Now arrange for each portion 5 grilled asparagus on a plate. Add a generous portion of the marinated tomatoes.
Finish with some fresh goat cheese knobs and some herby leaves.
Enjoy with a glas of crisp dry Riesling wine.