Green asparagus spears with oven-dried tomatoes and spicy root vegetable and black olive dressing

Name: Green asparagus spears with oven-dried tomatoes and spicy root vegetable and black olive dressing
Prep time: 10 min
Total time: 187 min
Yield: 16
Ingredients: 16 green asparagus spears; For the tomatoes:; 4 plum tomatoes; peeled and trimmed; A little thyme; chopped; A little garlic; chopped; For the spicy root vegetable and black olive dressing:; 1 carrot; 1 stick celery; 1 small fennel bulb; 1 red onion; 1 teaspoon curry paste or red Thai curry paste; 1 tablespoon olive oil; 1 bunch coriander; chopped; Juice of 1 lime; 8 pitted black olives

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Ingredients

16 green asparagus spears
For the tomatoes:
4 plum tomatoes, peeled and trimmed
A little thyme, chopped
A little garlic, chopped
For the spicy root vegetable and black olive dressing:
1 carrot
1 stick celery
1 small fennel bulb
1 red onion
1 teaspoon curry paste or red Thai curry paste
1 tablespoon olive oil
1 bunch coriander, chopped
Juice of 1 lime
8 pitted black olives

Instructions

Slice the tomatoes and cook them in a low oven at 60°C with a little chopped thyme and garlic for 2–3 hours.
Finely dice the carrot, celery, fennel and onion.
Mix together the curry paste, olive oil, coriander and lime juice.
Add the root vegetables and olives.
Lightly season and chill.
To serve:
Boil or steam the asparagus spears until tender, about 5–7 minutes (do not overcook).
Place the tomatoes on a plate, then place the asparagus on top. Pour over the dressing.