Wednesday, November 6, 2013

Tomato and asparagus gratin

I had a large amount of heirloom tomatoes give to me and started to find creative ways to use them. This recipe was by far, my favorite.

- sliced tomatoes (enough to line the bottom of a casserole dish)
-balsamic vinegar
-asparagus spears
-olive oil
-parmesan cheese
-salt and pepper to taste

Slice tomatoes and layer on the bottom of a casserole dish. Top with asparagus spears. Drizzle generously with balsamic vinegar and olive oil. Top with grated parmesan cheese and salt and pepper to taste.  Bake at 350 until cheese melts. Don't eat all at once :)

Sliced tomatoes above and with toppings below before going in the oven:

And after coming out of the oven:

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