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Soups and Starters Recipes -
Hot Asparagus
with Balsamic Vinegar and Tomato Dressing Recipe
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Soups and Starters
Recipes
- Hot Asparagus with
Balsamic Vinegar and Tomato Dressing Recipe
Ingredients
Serve
4
-
500 g/1 lb young asparagus spears, trimmed
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50 g/2 oz pine
nuts, toasted
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25 g/1 oz Parmesan cheese, shaved into thin slivers
-
sea salt
flakes
-
pepper
Dressing:
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2 tablespoons balsamic vinegar
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1-2 garlic cloves, crushed
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375 g/12 oz tomatoes, skinned, deseeded and chopped
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5 tablespoons olive oil
Method:
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To make the dressing, mix the balsamic vinegar, garlic,
tomatoes and olive oil in a bowl and reserve.
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Heat a
griddle pan or nonstick frying pan, add the asparagus in
a single layer and cook for 5 minutes on a medium heat,
turning constantly.
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Divide the asparagus between 4
warmed plates. Spoon over the balsamic vinegar and
tomato dressing, top with the pine nuts and Parmesan
slivers and sprinkle with sea salt and pepper. Serve
immediately.
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