Ingredients
Many of you will be familiar with the traditional recipes associated with asparagus, so I thought I would show you one that isn’t so well known, but is absolutely delicious and can be used for a family meal or as a dinner party dish. Cook the asparagus in salted boiling water until al dente. Drain and allow to cool, then toss in the olive oil.
Grease a baking dish (approximately 44cm x 24cm) with the butter.
Lay sixteen of the asparagus spears on the bottom, cover with some of the mozzarella slices and
sprinkle some basil leaves on top.
Pour over half the chopped tomatoes, season with salt and pepper and then sprinkle 200g of grated
parmesan on top.
Repeat the process making sure that when finishedthe top is covered with the remaining parmesan.
Bake in the centre of a preheated oven at 180c or Gas 4 for approximately 20 minutes.
Once cooked, allow to rest for five minutes before serving.
Serve with a green salad and hot crusty bread.
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