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500g young asparagus spears, trimmed
50g pine nuts, toasted
25g Parmesan cheese, shaved into thin
slivers
sea salt flakes
pepper
Dressing:
2 tbsp balsamic vinegar
1-2 garlic cloves, crushed
375g tomatoes, skinned, deseeded and
chopped
5 tbsp olive oil |
Method :
- Make the dressing: mix the
balsamic vinegar, garlic, tomatoes and olive oil in a bowl and
reserve.
- 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.
- 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.
- Ready to serve.
Serves 4
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