Asparagus and Tomato Again

Asparagus and Tomato Again
One thing we missed up in The Island was fresh Asparagus.
Couldn’t wait to eat some. Of course I just love it paired with Tomatoes
You must use fresh tomatoes for these dishes.
It’s important to just warm the tomatoes, it enhances the fresh Tomato taste.
So for the first meal at home.

Two dishes same ingredients, different tastes –excellent
For this version of Tortilla… You need to use a pan that will go into the oven
You can cook on top of the stove but I love the oven method…very simple,

Tortilla with Warm Asparagus and Tomato Salad

Heat oven to 190C

Ingredients
2 medium potatoes peeled and cut into cubes
6 eggs
Sea salt and freshly ground black pepper

3 tablespoon Olive oil

Cook the potatoes in boiling water till just folk tender
Drain

Beat eggs in bowl with sea salt and freshly ground black pepper

Place oil in pan heat gently
Add cooked potatoes and toss around just to coat with the oil

Remove potatoes and add to egg mix
Meanwhile crank the heat up in the pan
Return egg and potato mix to the pan

Cook for about a minute till it start to bubble around the edges

Immediately place in hot oven and cook for about 6 minutes

Remove and slide onto a plate and cut into wedges.
1 bunch asparagus
2 med tomatoes
1 tablespoon butter
Sea salt and freshly ground black pepper
Juice half lemon

Cook the asparagus and chop into 3 cm pieces
Chop tomatoes into 8

Heat the butter gently till it just bubbles
Add tomatoes, toss around
Season with salt and freshly ground black pepper
Add asparagus toss around again for about a minute

Squeeze in the lemon juice
A couple of pieces of fresh baguette and
Hey Presto
Lunch is served


Asparagus and Tomato Bake with Crunchy Potato.

This is another use for the Asparagus and Tomato bake that I cooked and posted a couple of weeks ago.

1 bunch cooked asparagus cut into pieces

2 tablespoon unsalted butter
2 medium tomatoes chopped
Sea salt and freshly ground black pepper

11/2 tablespoons flour
1/2 cup milk

Squeeze of lemon juice just to heighten the flavours

2 large potatoes peeled cut into quarters and cooked till tender
2 tablespoon extra virgin olive oil

Melt butter in pot
Add tomatoes
Mix around till well coated
Add flour and season
Cook for about 3 minutes making sure the flour taste in cooked out

Add milk and cook till thickened
Add asparagus and pour into a gratin dish

Meanwhile, mash the potatoes with the olive oil and spoon on top of the bake.

Fork it up this will help the crunch

Bake in hot oven 25 minutes

We greedily ate the lot…I am never going to get slim
Loved that crunchy topping