Tomatoes on Toast, Boquerones and Asparagus with Picada - James Martin Chef

Ingredients

• 4 slices sourdough
• 50ml olive oil
• 4 large tomato’s
• 1 clove garlic
• Salt and pepper
• 18 Boquerones
• 1 lemon, segmented
• 1 garlic clove
• Few sprigs of parsley chopped
• Pinch of salt
• 100ml olive oil
• 75g almonds
• 5 thin slices baguette, cubed
• 1 small bunch parsley
• 1 bunch asparagus
• 1 lemon zest
• Drizzle half the olive oil over the bread and toast until charred.
• For the topping, half the tomatoes and grate over a sieve and bowl with a box grater, crush the garlic with a little salt until it resembles a fine paste.
• Mix into the tomato pulp with the rest of the olive oil and spoon onto the toasts.
• For the anchovies lay onto a plate then in a bowl mix the lemon garlic and salt then finish with the parsley and olive oil spoon over the anchovies and serve.
• For the picada, fry the bread and nuts until toasted, pop into a small food processor with the parsley, blitz to a coarse paste finish with the lemon.
• Cook the asparagus in salted boiling water until just cooked.
• Pile the asparagus onto a plate spoon the picada on top.