Stuffed Tomatoes with Cassava Flour, Palm Heart, and Asparagus

Name: Stuffed Tomatoes with Cassava Flour, Palm Heart, and Asparagus
Yield: 10
Ingredients: 70g of butter; 1 chopped onion; 1/2 teaspoon of thyme; 1 tablespoon of chopped parsley; 3 scoops of cassava flour (biju); To taste: salt and black pepper; 1 tin of palm heart, drained and chopped; 20 cooked asparagus tips; 10 firm but ripe tomatoes; 2 tablespoons of olive oil

1
70g of butter
2
1 chopped onion
3
1/2 teaspoon of thyme
4
1 tablespoon of chopped parsley
5
3 scoops of cassava flour (biju)
6
To taste: salt and black pepper
7
1 tin of palm heart, drained and chopped
8
20 cooked asparagus tips
9
10 firm but ripe tomatoes
10
2 tablespoons of olive oil

Ingredients

1
70g of butter
2
1 chopped onion
3
1/2 teaspoon of thyme
4
1 tablespoon of chopped parsley
5
3 scoops of cassava flour (biju)
6
To taste: salt and black pepper
7
1 tin of palm heart, drained and chopped
8
20 cooked asparagus tips
9
10 firm but ripe tomatoes
10
2 tablespoons of olive oil

Directions

1
In a frying pan, heat the butter and sauté the onion until it starts to brown
2
Add the herbs and cassava flour and cook for another 5 minutes, stirring constantly with a wooden spoon, until the flour is lightly toasted
3
Season with salt and add the palm heart
4
Set aside some asparagus tips for garnish and chop the rest
5
Add this to the filling
6
With a knife, cut off the tops of each tomato and scoop out the seeds with a spoon
7
Season the inside of the tomatoes with salt, black pepper, and olive oil
8
Fill the tomatoes with the cassava flour mixture and arrange them in a lightly oiled baking dish
9
Bake in a moderate oven (180°C) for 15-20 minutes or until they start to brown
10
Brush with more olive oil
11
Serving: hot or at room temperature, garnished with reserved asparagus tips.