2 people | 25min.
What you need
- 250gr. Asparagus
- 250gr. Cherry Tomatoes
- Rocket Salad
- 1 tblsp Sunflower seeds
- balsamic vinegar cream
- extra virgin olive oil
- salt and pepper
Preheat the oven to fan 180C/conventional 200C/gas 6. Spread the tomatoes out on a large baking tray and sprinkle with olive oil, sea salt and freshly ground black pepper, dried coriander/origan and add the sunflower seeds. Roast in the oven for 15 – 20 minutes.
Bring salted water to a boil in a skillet. Add asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo. Drain well befor transferring.
TO SERVE: Add a layer of Rochet Salad on half plate.
Lay down the Asparagus and transfer the baked cherry tomatoes on top.
Drizzle with pepper, fresh mint and balsamic vinegar cream.
Arrange the parmesan flakes on top.
If you like, place some ricotta on the side.