Asparagus with Balsamic & Tomato Dressing
Preparation time: 15 minutes
Cooking time: 5-6 minutes
Serves 5
500 g (1 lb) young asparagus spears,
trimmed
2 tablespoons extra virgin olive oil
50 g (2 oz) pine nuts, toasted
25 g (1 oz) vegetarian Parmesan cheese
shavings
Sea salt and pepper
Dressing:
2 tablespoons balsamic vinegar
1-2 garlic cloves, crushed
375 g (12 oz) tomatoes, skinned, deseeded
and chopped
5 tablespoons extra virgin olive oil
To make the dressing, mix the vinegar,
garlic, tomatoes and olive oil in a bowl. Set aside.
Brush the asparagus with olive oil and
cook on an oiled barbecue grill over hot coals or under a preheated
moderate grill for 5-6 minutes until tender.
Divide the grilled asparagus among 4
warmed serving plates. Spoon over the balsamic and tomato dressing, top
with the pine nuts and Parmesan and sprinkle with the sea salt and
pepper. Serve at once.
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