• 6 pimento peppers
  • 2 large tomatoes, not too ripe
  • 1 bunch of asparagus
  • Chives
  • Olive oil
  • Fleur de sel / Sea salt flakes
  • Balsamic vinegar

Warm red onion salad, thick tomato slices, Padron pimento peppers and wild green asparagus

  • Cut the pimento peppers in two and place them on the plancha with a little olive oil.
  • Cook for 10 minutes; turn them regularly.
  • Thickly slice the tomatoes and cook them on the plancha for 3 minutes.
  • Put the asparagus spears on the plancha and cook for 10 minutes, stirring them regularly.
  • Serve the tomatoes, asparagus spears cut in 2, pimento peppers and red onion rings.
  • Season with sea salt flakes, finely chopped chives and balsamic vinegar.