Possum’s Recipe Book

Asparagus and Vegetables
Photography by J C Hugo Richardson

Asparagus and Smoked Tuna

8 asparagus spears
½ punnet cherry tomatoes
½ punnet mushrooms – halved
1 sweet pepper – sliced
2 slices smoked tuna
4tbsp olive oil
1tbsp white wine vinegar
1/2tsp caster sugar
Sea salt
Black pepper
Pre-heat oven to 180C (Fan)
To make the dressing
Put all the ingredients into a glass bowl and mix well. Set aside.
Put the asparagus onto a baking try and drizzle over ½ the dressing.
Bake for 10-12mins and check to see if spears are soft.
Put a large fry pan on the heat and add oil heat then add tomatoes, 
mushrooms and peppers. Add some of the dressing. Gently heat through.
Take asparagus out of the oven and divide between plates. 
Share the tomato and mushroom mixture 
and finally add the smoked tuna.
Serve with rest of the dressing. 

Cooks Note: Photo shows this dish without the Smoked Tuna as the 
asparagus with the vegetables was enough! 
I might add the Smoked Tuna next time I make this dish.