English asparagus is cheap as chips in the shops right now (I know, I know, the season’s officially over, but grab ’em in Lidl for a quid a bunch) and this simple, delicious recipe makes the most of them. You really can throw it together in a trice and check out the glorious colours – I felt healthier just looking at it.
Ingredients:
350g cherry toms, halved
6 tbsp olive oil
sea salt & black pepper
24 asparagus spears
2 courgettes
25g rocket
A good handful of mild cheese – as you know I favour the fabulous Pextenement made on the farm just down the lane from me.
For the basil oil:
150ml good olive oil
2 garlic cloves
45g basil leaves
sea salt & black pepper
Method:
Preheat the oven to 200C/400F/gas 6. Mix the toms with a slug of olive oil and season. Spread on a baking tray and roast for 35 mins – don’t let them brown. Trim the bases of the asparagus and blanch for 4 mins in boiling water. Plunge them into cold water and drain. Transfer to a bowl and toss with another slug of oil, plus salt & pepper. Slice the courgettes thinly (I use a potato peeler). Mix with the last tbsp of oil and a season. Put a griddle pan on a high flame and grill the asparagus and courgette, turning them a couple of times. Remove and allow to cool.
To make the basil oil, blitz the ingredients in a blender until smooth. Arrange the rocket, asparagus and courgette & tomato in layers on a flat serving dish and drizzle the basil oil over the lot. Crumble the cheese of your choice over the top – something not too strong.