First Asparagus of the Season with Green Tomatoes, Lemon & Feta
Back from my travels to an empty fridge, I felt like visiting my local farmers market to be inspired by what is in season.
This is a simple dish built around a few very good ingredients: asparagus, green cherry tomatoes, good feta, fresh lemon, basil from my garden and a splash of aged vinegar. Some of the tomatoes are roasted until sweet and jammy; the rest of the dish is crunchy, salty and tangy.
It makes a lovely seasonal starter or side.
How to cook without a recipe
Sometimes the best meals start with what looks good at the market and what you feel like eating. For me, nothing beats the first asparagus of the season. I spotted it beside some beautiful green cherry tomatoes and immediately thought: feta, lemon and basil. Let’s go.
Few ingredients EQUALS the BEST ingredients
The recipe is actually just the combination of very good fresh ingredients. Fresh organic lemons, some fab feta from regenerative dairy farm Dalewood Fromage, organic asparagus, very good Rozendal Hibiscus vinegar, basil from my garden and freshly ground black pepper.
First of the Season Asparagus, Green Tomatoes & Feta
Ingredients
- 2 bunches asparagus
- 350 g cherry tomatoes, I used Green Grape/Tiger tomatoes
- 1 lemon
- a good aged vinegar, balsamic or hibiscus (see intro note)
- very good feta, I love Dalewood Fromage
- 1 handful basil leaves
- extra virgin olive oil
- flaky sea salt & black pepper
Instructions
- Roast Tomatoes: preheat the oven to 180℃. Slice half the cherry tomatoes in half and add to a small baking tray. Drizzle with olive oil and season liberally with sea salt and black pepper. Roast in the oven until 'jammy' looking (kinda dried a bit with caramelised edges). Set aside.
- Fresh Tomatoes: slice the remaining half of the cherry tomatoes in slices, add to a small bowl, season with salt and a drizzle (1 tsp) aged vinegar. Have a taste the tomatoes should be the right balance of sweet and salty with a hint of acidity. Set aside.
- Prepare the Asparagus: snap the woody ends of the asparagus and discard woody ends.
- Fill a glass bowl, big enough for the asparagus with ice and fridge cold water, set aside.
- Cook the Asparagus: bring a large saucepan of water to a gentle simmer, salt liberally. Add the asparagus and depending on the size gently simmer for a minute or two. The only way to really know it your asparagus is cooked to your liking is to nibble a piece and taste. Ideally, we want the asparagus to be still very crunchy but not raw. It's a fine line, I have full confidence in you! Less (cooking) is more!
- Quickly drain the asparagus (I used tongs) and transfer to the ice water and leave until completely cold. Drain and dry well (with a tea towel).
- Pesto(ish): add the basil leaves to a mortar and pestle with a good chefs pinch flaky sea salt, pound until the leaves are smoothish, add enough olive oil to form a thick paste and add a dollop of (start with 1/2 tsp) aged vinegar. Taste and season to perfection .
- When you are ready to serve: in a pretty serving plate, crumble enough feta to your liking, for me it was one wedge (1/2 cup). Drizzle a few tbs of the pesto over the feta, lemon zest, squeeze of lemon and black pepper. Add the fresh tomatoes, the asparagus and the roast tomatoes. Season with more lemon juice flaky sea salt, black pepper and drizzle olive oil.
- So divine - tuck in and enjoy!
