Baked Mediterranean Asparagus with Parmesan

This is a great "reserve" dish.  Equally good as a starter for a dinner party or, as I normally serve it, a supper dish over fresh tagliatelle.

The fresh favours in this dish really do lift you up after a long day.  Great for that feel good factor on a rainy day!

For two people:

Use a portion of my black olive salsa verde or the more classic green variety, either is a great base for this dish.

• Twelve to sixteen asparagus spears, trimmed and blanched briefly
• Two large ripe tomatoes, thinly sliced across the lateral
• A couple of tablespoons of freshly grated parmesan or your favourite hard cheese of choice

On a lined shallow baking tray, spread half your black olive or classic salsa verde and then place your spears on top, adding remaining amount on top.

Place in the top third of a medium to hot oven (190-200c) for 10-12 minutes.

On your serving plates, if using these as a starter, arrange tomato slices.  Add half the hot asparagus on top with a generous sprinkling of cheese.

If serving with tagliatelle, chop the tomatoes roughly and add to the drained pasta so that it is warmed through just before putting on the plate. Lay the asparagus on the top of the pasta, adding the cheese to taste.

This is also extremely good on some toasted rye bread.