- 3 large rosa tomatoes, halved
- 2 shallots, quartered
- 30 ml olive oil
- salt and freshly ground black pepper to taste
- 45 ml parmesan, finely grated
- 100 g fresh asparagus
- 1 crottin goat’s milk cheese
Preheat your oven to 200 °C. Put tomatoes and shallots on a baking tray. Sprinkle with olive oil and season with salt and pepper. Sprinkle parmesan on the tomatoes only. Roast for 20 – 25 minutes. Submerge asparagus in boiling water for about 5 minutes. Drain. Cut crottin cheese into rounds. Arrange all the ingredients in a bowl or on a serving plate. Sprinkle some more olive oil over.