Sicilian flash poached asparagus with blistered tomatoes
- Heat the olive oil to just under simmering point. Add the anchovy, a little of its oil, chilli and sage leaves.
- Add the asparagus and poach for 4-5 minutes, drain on a rack. Remove the aromatics and keep aside for garnish. Oil can be kept for the next batch in the fridge.
- In a mixing bowl, toss the asparagus, pinenuts and basil gently together.
- Spoon on to a platter and then scatter over the tomatoes, bocconcini and aromatics. Dress with a little lemon juice and the oil mixed together and serve.