Asparagus
Ingredients
- 1/2 kg asparagus
- water for blanching
- 10-12 oz cherry tomatoes, diced into quarters or halves
- 1 small red onion, finely chopped
- 1/2 cup green olives, pitted and chopped
- 1 cup basil leaves chopped
- 1/2 cup chopped fresh parsley leaves
- Salt and pepper, as needed
- 1/4 teaspoon chili flakes or as you like
- 1/2 teaspoon sumac
- 3 tsp fresh lemon juice
- a generous drizzle of your very best extra virgin olive oil
Preparation
A generous drizzle of your very best extra virgin olive oil
In a large saucepan, bring 6-8 cups of water to a boil. Have a large bowl of ice cold water next to it
When water comes to a rolling boil, drop the trimmed asparagus. Cook until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process
Drain, pat with a paper towel and set aside to cool down or chill in the fridge until ready to serve
To make the tomato bruchetta topping: In a mixing bowl, add the diced tomatoes, red onion lemon juice and chopped herbs. Season with salt, pepper, chili flakes and sumac. Add a generous drizzle of extra virgin olive oil. Mix and set aside so flavors will develop
On a large platter arrange the asparagus top ot with the tomato mixture add more herbs and olive oil as needed and serve