Serves 4
1 cup olive oil
4 anchovy fillets in oil, cut in half lengthways
1 chilli, lightly fried in a pan first then smashed
6 sage leaves
12 stems asparagus, woody end removed
½ cup toasted pinenuts in dark balsamic vinegar
Handful basil leaves
16 cherry or small vine-ripened tomatoes, seared in a pan
12 bocconcini cheese, cut into quarters (or buffalo mozzarella)
Heat the olive oil to just under simmering point. Add the anchovy, a little of its oil, chilli and sage leaves.
Add the asparagus and poach for 4-5 minutes, drain on a rack. Remove the aromatics and keep aside for garnish. Oil can be kept for the next batch in the fridge.
In a mixing bowl, toss the asparagus, pinenuts and basil gently together.
Spoon on to a platter and then scatter over the tomatoes, bocconcini and aromatics.
Dress with a little lemon juice and the oil mixed together and serve.
Sicilian flash poached asparagus with blistered tomatoes
Sicilian flash poached asparagus with blistered tomatoes. Photo / Supplied
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