Gratinated Asparagus on Tomatoes

Ingredients

• 12 spears of asparagus (use frozen asparagus if out of season)
• 1 tbsp Lemon Juice
• 1 tbsp butter
• 1 tsp salt
• 4 meaty tomatoes
• 6 slices toast cheese or Gouda
• 4 tbsp herb butter
• Pepper
• 4 sprigs rosemary (with flowers)

Instructions

1. 1.

   Peel the asparagus well and cook until tender (add salt, lemon juice, and butter to the cooking water). Wash the tomatoes, remove stems, slice them, and arrange on four heat‑proof plates, seasoning with pepper. Remove the asparagus from the cooking water, drain, and place three spears on each tomato.

2. 2.

   Sprinkle herb butter in small clumps over the asparagus. Tear the toast cheese into pieces and distribute evenly across the plates. Bake at 200°C (392°F) for 5 minutes on the top rack to gratinate. Garnish with a rosemary sprig and serve.