1ea bunch asparagus (cut and peel the ends to pencil point)
4ea vine ripe tomatoes (cut into medium dice)
1ea small English cucumber (peeled seeded and small chop)
3oz feta cheese (crumbled)
2tbs scallions (chopped)
1tsp fresh garlic (minced)
¼ cup fresh basil (julienne)
2oz white balsamic vinegar
2oz extra virgin olive oil
1tsp lemon zest
2oz trebbiano grape must
TT milled pepper
TT Moldon sea salt
Heat sauté pan high heat add 1oz olive oil when smoking point is reached add asparagus quickly toss in pan and remove from heat, about 30 seconds, season an set aside.
In medium bowl add tomato, cucumber, scallions, garlic, lemon zest, basil remaining olive oil, ½ the vinegar (add more if you would like I prefer a bit more vinegar) salt and pepper. Toss lightly set aside.
On the plate arrange the asparagus over lapping tip on tail until a BOX is made. Simply add salad inside the box top with feta cheese. Drizzle Trebbiano grape must over and serve, Enjoy!
Happy Cooking Chef Kevin Cottle