Sicilian flash poached asparagus with blistered tomatoes

Sicilian flash poached asparagus with blistered tomatoes. Photo / Supplied

Serves 4

1 cup olive oil
4 anchovy fillets in oil, cut in half lengthways
1 chilli, lightly fried in a pan first then smashed
6 sage leaves
12 stems asparagus, woody end removed
½ cup toasted pinenuts in dark balsamic vinegar
Handful basil leaves
16 cherry or small vine-ripened tomatoes, seared in a pan
12 bocconcini cheese, cut into quarters (or buffalo mozzarella)

Heat the olive oil to just under simmering point. Add the anchovy, a little of its oil, chilli and sage leaves.

Add the asparagus and poach for 4-5 minutes, drain on a rack. Remove the aromatics and keep aside for garnish. Oil can be kept for the next batch in the fridge.

In a mixing bowl, toss the asparagus, pinenuts and basil gently together.

Spoon on to a platter and then scatter over the tomatoes, bocconcini and aromatics.

Dress with a little lemon juice and the oil mixed together and serve.