Serves: 8-10
INGREDIENTS
10 medium vine tomatoes with stalk attached
1 punnet cherry tomatoes
olive oil
500 grams asparagus
2 x 125 grams balls fresh mozzarella in whey
3-4 tablespoons basil pesto
small handful fresh basil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Put all the tomatoes on a lined baking tray and drizzle with a little olive oil, sea salt and pepper.
Roast for 10-15 minutes until the skins just start to split. Cool.
Snap the tough ends off the asparagus. Cook in boiling, well salted water until just tender. Drain and refresh in iced water. Don’t leave the asparagus in the water too long or it will go slimy. Drain well on paper towels.
If the pesto is very thick, stir in a little water to give a looser texture.
To assemble: Toss the asparagus with a little olive oil and season. Arrange on a serving platter.
Drain the mozzarella and cut each ball into 5 slices. Place on paper towels to absorb any excess whey then arrange over the asparagus. Place a spoonful of pesto on each slice of mozzarella then top with a vine tomato. Scatter over the cherry tomatoes and basil leaves and season with sea salt and freshly ground pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.