Asparagus and Tomato Salad

Simple but tasty salad to serve as a side dish for fish dishes.

Ingredients  

• Bunch (10 thin spears) of fresh green or purple asparagus
• 12 cherry tomatoes
• Fresh Dill, Lemon Thyme, Basil
• Extra virgin olive oil

Method

1. Cut Asparagus in to 3cm lengths and tomatoes into quarters. 
2. Lightly fry asparagus in wok or fry pan with splash of extra virgin olive oil and Lemon Thyme until tips start to soften (approx 4 mins).
3. Finely chop Dill and Basil mix with tea spoon of extra virgin olive oil.
4. Remove Asparagus from heat and let cool. 
5. Toss with diced cherry tomatoes and oil/herb mixture. 
6. Serve with garnish of Dill.