Grilled asparagus with tomatoes and marinated fresh buffalo cheese

Name: Grilled asparagus with tomatoes and marinated fresh buffalo cheese
Yield: 4
Ingredients: 20 Asparagus spears, thin ones, trimmed, or use blanched beans (Main); 8 Tomatoes, choose ripe ones, preferably heirloom varieties; we used mixed coloured Curious Croppers tomatoes, sliced (Main); 1 jar Clevedon Valley Marinated Buffalo Cheese, use 4 pieces plus 1 Tbsp oil from the jar (Main); 1 Lemon, for squeezing; 1 small handful Chopped fresh herbs, such as soft thyme leaves and flat-leaf parsley (Main); 1 loaf Sourdough bread, for serving

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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Ingredients

20	Asparagus spears, thin ones, trimmed, or use blanched beans (Main)
8	Tomatoes, choose ripe ones, preferably heirloom varieties; we used mixed coloured Curious Croppers tomatoes, sliced (Main)
1 jar	Clevedon Valley Marinated Buffalo Cheese, use 4 pieces plus 1 Tbsp oil from the jar (Main)
1	Lemon, for squeezing
1 small handful	Chopped fresh herbs, such as soft thyme leaves and flat-leaf parsley (Main)
1 loaf	Sourdough bread, for serving

Directions

Heat a barbecue grill until hot.
Rub the asparagus spears with a little of the marinated olive oil from the jar of fresh cheese. Season with salt and freshly ground black pepper. Place spears on the hot barbecue and grill, turning frequently and watching they do not burn. Grill until tender and spears are covered in grill marks.
Place grilled asparagus in a shallow serving bowl with the sliced tomatoes. Break pieces of fresh buffalo cheese over the top. Squeeze over lemon juice and drizzle with about 1 tablespoon marinated olive oil. Season, then scatter over the fresh herbs and serve with slices of sourdough bread. You could also brush sourdough bread slices with some of the marinated oil and cook on the barbecue grill. Grill both sides of the bread.