By: Jo RosasIngredients:
8 firm, ripe tomatoes, halved
225g fresh baby asparagus
60ml /4 tbsp Olive Oil
1-2 tbsp fresh basil, finely shredded
Salt and freshly ground black pepper
Dressing:
50ml /3 tbsp Olive Oil
3 tbsp white wine vinegar or balsamic vinegar
Pinch of sugar substitute, to taste
Method:
Preheat the oven to 180°C.
Put the tomatoes in a roasting pan and drizzle over the olive oil.
Add the basil and season well.
Cook for about 30 minutes or until just soft.
Meanwhile, blanch the asparagus for 1-2 minutes then refresh in cold water and drain well.
Mix the dressing in a screw top jar and shake well.
Arrange the tomatoes and asparagus onto 4 serving plates and add the dressing.
Prep Time: 10-15 mins - Cooking Time: 30 mins - Serves: 4
Serving Suggestions:
Some strips of roasted chicken or some flakes of cooked salmon can be added just before serving.
[Source Filippo Berio – This recipe has been modified by the kind suggestions of Esther Vasa]
