IOW Arreton Asparagus & Marinated Tomatoes

• 2 bunches Arreton Asparagus
• 3-4 medium-large IOW tomatoes  - sliced
• 200g IOW Cherry tomatoes - halved
• 2 tbsp olive oil
• Salt and black pepper
• Parmesan, (or vegetarian alternative) finely shaved or grated, to serve

Tomato Marinade

• 1 garlic clove, finely grated or crushed
• Small handful fresh basil, roughly chopped
• Small handful fresh mint, roughly chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• Squeeze of lemon juice
• Pinch of chilli flakes

Trim the woody ends from the asparagus, then toss the spears with olive oil, salt and black pepper.

Cook the asparagus on a hot barbecue, griddle pan or under the grill for 6–8 minutes, turning occasionally, until lightly charred and tender.

While the asparagus cooks, place the cherry tomatoes in a bowl. Add the garlic, basil, mint, olive oil, dried oregano, lemon juice, chilli flakes, salt and black pepper. Toss gently and leave to marinate for a few minutes.

Arrange the sliced mixed tomatoes on a serving plate, top with the cooked asparagus. Spoon the marinated tomatoes over the top, letting the juices dress the asparagus.

Finish with plenty of finely shaved or grated Parmesan and a final drizzle of olive oil and lemon juice. Serve immediately.