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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch asparagus
  • 1 handful cherry tomatoes
  • ½ red pepper
  • 1 small red onion
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • Crumbled Gorgonzola to taste
  • Basil leaves to garnish

Method
 

  1. Cut the red pepper and onion into thin slices.
  2. Snap off and discard the woody ends of the asparagus.
  3. Brush the veggies with oil, then griddle or grill them for about 5 minutes until lightly charred.
  4. Brush them with the balsamic vinegar and cook for another 3 minutes or until caramelised.
  5. Transfer the veggies onto a plate and crumble some Gorgonzola on top immediately so it can melt.
  6. Scatter some basil leaves on top and serve.