Shopping List

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• 1-2 Bunches Asparagus (preferably Nevis gardens)

• 500g Heritage Tomatoes or good quality tomatoes

• 1-2 Buffalo Mozzarella approx. 100-125g (preferably Clevedon or Via Vio mozzarella)

• 1 Small Packet Pine Nuts

• 1 Bunch or Packet Rocket Leaves

• 1 Bunch Italian Parsley

• 1 Bunch Basil (maybe 2 depending on size)

• 1 Head Garlic 1 Lemon Good Quality Extra Virgin Olive Oil ( I use the Cairnmuir brand from Bannockburn)

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Basil Gremolata

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• 20g Basil Leaves

• 15g Italian Parsley Leaves

• 8g Garlic peeled and chopped (2 Cloves)

• ½ Lemon Zest Finely Grated

• 15g Lemon Juice

• 75g Olive Oil Salt

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Prepare all the ingredients as above. Place all ingredients into a blender or similar machine and blend until it resembles pesto. Reserve until required. Can be made the day before or earlier in the day. This will make more than you need but you can save it for another use or freeze the rest.

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Pine Nuts

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Toast the pine nuts in a 160˚c oven for approx. 8 mins or until golden. Reserve.

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Asparagus

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You will need about 4 spears of asparagus per person. Remove the woody part of the asparagus and discard. Reserve the spears. Just before serving plunge the asparagus into salted boiling water for approx. 1 minute. Drain and then dress with a little olive oil and salt.

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Tomatoes

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• 500g Heritage tomatoes

• Olive Oil

• Salt

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If using heritage tomatoes try to pick a variety of colours and different types of tomatoes to make the dish more interesting. If you cannot get heritage tomatoes, any good tomatoes can be used. Just remember to serve them at room temperature as the flavour is much better.

Cut the tomatoes into different shapes. Slice a few, cut some into wedges for example and reserve. Just before serving dress with a little olive oil and a pinch of salt.

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To Assemble

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1. Arrange the dressed tomatoes in the middle of the plate, using the different shapes on each plate.

2. Lay the asparagus spears on top of the tomatoes.

3. Drain the mozzarella and tear or chop pieces of this onto the dish.

4. Sprinkle a few toasted pine nuts over this.

5. Tear a few basil leaves onto each dish.

6. Drizzle the basil gremolata over and around the tomatoes.

7. Place a few rocket leaves on top to garnish.

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And there you go ready to serve! I hope you enjoy!