Asparagus with tomato salsa and crumbled cheese

Asparagus with tomato salsa and crumbled cheese


  • ½ small red onion
  • 1 crushed garlic clove
  • 2 tsp white-wine vinegar
  • ½ tsp aged balsamic vinegar
  • 3 tbsp olive oil, plus extra to finish
  • 400g asparagus spears, woody bases removed
  • 3 small ripe tomatoes (around 200g)
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 100g fresh and crumbly cheese
  • Maldon sea salt and black pepper

How to:

  1. First, cut the onion into 0.5cm dice and place in a bowl along with the garlic, both vinegars, the olive oil and a pinch of salt. Stir, then set aside so the onion and garlic will soften and mellow a little.
  2. Make an ice bath by filling a bowl with ice and cold water. Bring a pan of water to a boil, drop in the asparagus and cook for two minutes. Drain, plunge the spears into the ice bath to stop the cooking, then drain and dry.
  3. Heat a ridged griddle pan until almost smoking, then lay in a few spears at a time, perpendicular to the grill lines. Cook for two minutes a side, just until you get nice char marks, remove and leave to cool. Repeat with the remaining spears.
  4. Quarter the tomatoes, remove and discard the seeds, and use a small, sharp knife to cut them into just under 1cm square dice. Add the tomatoes and herbs to the marinating onion, season and stir gently.
  5. Arrange the asparagus on serving plates and spoon the tomato salsa around their centre. Use your fingers coarsely to crumble the cheese and sprinkle over the salsa. Finish with a drizzle of olive oil over the tips and bases of asparagus, and possibly also a sprinkle of salt, depending on the saltiness of the cheese.

* Recipe Yotam Ottolenghi for the Guardian

By | 2017-08-09T15:27:38+01:00 May 19th, 2010|Cooking, Vegeterian|