Warm red onion salad, thick tomato slices, Padron pimento peppers and wild green
Ingredients for 6 people
6 hot peppers
2 large tomatoes, not too ripe
1 bunch asparagus
Chives
olive oil
Flower of salt
Balsamic vinegar
The stages
Place the peppers, cut in 2, on the plancha with a little olive oil.
Cook for 10', turning regularly.
Slice the tomatoes thickly and cook on the plancha for 3'.
Add the asparagus and cook for 10', stirring regularly.
Arrange: tomatoes, asparagus cut in 2, chillies and red onion rings.
Season with fleur de sel, snipped chives and balsamic vinegar.
