Asparagus & Heritage Tomato Salad


  1. Trim the lower 1.5 inches off the asparagus as it will be very ‘woody’ in texture.
  2. Bring to the boil plenty of water seasoned with ‘sea salt’.
  3. Once boiling, carefully drop in the asparagus and cook for approx.. 4 minutes or until slightly undercooked (al dente). Refresh in cold water, drain.
  4. Cut up the ‘Heritage Tomatoes’ into irregular shapes and sizes, peel and dice avocado and mix all the ingredients together, serve.


Serves 8 to 10

  • 250g ‘English’ Asparagus
  • 1kg ‘English’ Heritage Tomatoes
  • 100g Fine Diced Red Onion
  • 30ml Red Wine Vinegar
  • 60ml Extra Virgin Olive Oil
  • 1 Avocado (optional)
  • Seasoning to taste.