Try this one with Mr Natural Sauvignon Blanc - its a natural!
2 bunches asparagus
200g goat’s cheese
Sourdough or good bread to serve
Tomato Vinaigrette
2 large ripe tomatoes 2 tblsp red wine vinegar
100ml olive oil 1 tblsp finely chopped spring onions
1 clove garlic finely chopped Pinch sea salt
Black pepper, ground
- Brush tomatoes with a 1 tblsp olive oil and cook under grill or char grill on BBQ until slightly charred. Place in plastic bag until cool enough to handle
- Peel, de-seed and chop the tomatoes finely
- Whisk together vinegar, spring onions, garlic and remaining olive oil. Add to diced tomato and season with salt and pepper
- Meanwhile, steam asparagus for a few minutes until tender. Place on individual plates, top with a round of goat’s cheese and drizzle over tomato vinaigrette