Asparagus with tomato salsa and crumbled cheese (15 mins prep/cooking)

This recipe was recommended by my friend Cynthia, who has adapted it from Yotam Ottolenghi’s, and I really like it.  Cynthia says ‘it’s quick and easy, looks great and tastes even better!’ The asparagus is served with a really fresh tasting salsa of tomatoes, onions, vinegars and herbs, alongside crumbled cheese.  I used feta but I think it would also work with goats cheese, and Yotam suggests Orkney or Ticklemore cheese (never tried them – let me know if you do!)  The dish goes well with bread to mop up the salsa (particularly baguette I reckon) or a potato salad.  I love the part baked baguettes you can buy from supermarkets and finish off in the oven.  They keep for ages and can be frozen.  Anyway here is the recipe…Serves 2 – 4.

1 small onion, finely chopped
1 crushed garlic clove
2 tsp white wine vinegar
2 tsp balsamic vinegar
3 tbsp olive oil
Large bunch of asparagus
5 or 6 ripe tomatoes or 12 cherry tomatoes, chopped
1 tbsp chopped parsley
1 tbsp chopped mint
100g – 200g fresh crumbly cheese
Salt and pepper

Put the onion and tomatoes in a bowl with the garlic, both vinegars, herbs, oil and a pinch of salt.  Boil or steam asparagus for 2 or 3 minutes.  Spoon the salsa over the asparagus and top with the crumbled cheese.  Season to taste.

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