SERVES 4 V D P C Q
5 tbsp extra virgin olive oil, plus extra for brushing
½ cup pine nuts
1 lb 2 oz/500 g young asparagus spears, trimmed
1 oz/25 g Parmesan cheese, thinly shaved
12 oz/350 g tomatoes, peeled, seeded, and chopped
2 tbsp balsamic vinegar
salt and pepper
1. Brush the broiler rack with oil and preheat the broiler to high. Heat a nonstick skillet over medium heat. Add the pine nuts and lightly toast until just browned. Tip into a bowl and set aside.
2. Next, make the dressing by mixing the tomatoes, vinegar, and olive oil together in a bowl and season with salt and pepper to taste. Set aside.
3. Arrange the asparagus spears on the broiler rack and cook under the preheated broiler for 3–4 minutes until tender. Carefully transfer to a serving dish. Spoon over the dressing, sprinkle with the pine nuts and Parmesan cheese shavings, and serve immediately.