Asparagus season is short and sweet, while the tomato season is here for the summer. This is a simple but delicious combination and you can add other veg or different cheese depending on your preference, but you can use this recipe as a guide:
- 1 bunch of Slade Farm asparagus
- 2 cups mixed tomatoes, sliced or halved
- 1/4 red onion, thinly sliced
- 150g Mozz or Feta cheese, crumbled
- small bunch fresh basil leaves, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Begin by preparing the asparagus. Snap off the woody ends of the asparagus spears and discard them. Cut the asparagus into bite-sized pieces.
- Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water. Add the asparagus to the boiling water and cook for about 2-3 minutes until the asparagus is tender-crisp. Avoid overcooking asparagus, as it can become mushy.
- While the asparagus is cooking, prepare an ice bath in a large bowl filled with cold water and ice cubes. Once the asparagus is cooked, immediately plunge it to the ice bath to stop the cooking process. This helps to retain the vibrant green color.
- Once the asparagus has cooled, drain it well and pat dry.
- In a large salad bowl, combine the blanched asparagus, cut tomatoes, red onion, mozzarella, and torn basil leaves.
- In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar until well combined. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and gently toss to coat all the ingredients.
- Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
- Serve the asparagus and tomato salad chilled or at room temperature. It can be enjoyed as a side dish or a light main course.
You can grill the tomatoes or asparagus in advance for a different flavour and texture.