10 medium vine tomatoes with stalk attached
1 punnet cherry tomatoes
500 grams asparagus
2 x 125 grams balls fresh mozzarella in whey
3-4 tablespoons basil pesto
small handful fresh basil
sea salt and freshly ground pepper
Preheat the oven to 200˚C.
Put all the tomatoes on a lined baking tray and drizzle with a little olive oil, sea salt and pepper.
Roast for 10-15 minutes until the skins just start to split. Cool.
Snap the tough ends off the asparagus. Cook in boiling, well salted water until just tender. Drain and refresh in iced water. Don’t leave the asparagus in the water too long or it will go slimy. Drain well on paper towels.
If the pesto is very thick, stir in a little water to give a looser texture.
To assemble: Toss the asparagus with a little olive oil and season. Arrange on a serving platter.
Drain the mozzarella and cut each ball into 5 slices. Place on paper towels to absorb any excess whey then arrange over the asparagus. Place a spoonful of pesto on each slice of mozzarella then top with a vine tomato. Scatter over the cherry tomatoes and basil leaves and season with sea salt and freshly ground pepper.