Griddled asparagus and tomato with gorgonzola
You can serve this griddled asparagus and tomato with Gorgonzola on a piece of toast for a quick and easy lunch – or a side dish with grilled meat and fish. You can serve it as a starter too, it fits well in an Italian menu. For a spicy version, use chili instead of bell pepper.
Ingredients
Method
- Cut the red pepper and onion into thin slices.
- Snap off and discard the woody ends of the asparagus.
- Brush the veggies with oil, then griddle or grill them for about 5 minutes until lightly charred.
- Brush them with the balsamic vinegar and cook for another 3 minutes or until caramelised.
- Transfer the veggies onto a plate and crumble some Gorgonzola on top immediately so it can melt.
- Scatter some basil leaves on top and serve.