The heat of the grilled asparagus just poaches the tomato and softens the cheese. The different flavours intermingle and the result is very curious and original. What do you think?
- We cook the asparagus on the the griddle with a pinch of salt.
- When they are cooked, we put them as a base on a platter, and put the tomatoes cut into halves over the asparagus then top with crumbled cheese.
- We dress to taste with a little olive oil, vinegar and salt. Et Voilá!