For the sauce
1 cup of balsamic vinegar
1/2 cup of water
1 tablespoon of cumin
1 whole garlic clove
1 sprig of rosemary
For the tomato
1 and 1/2 tablespoons of extra virgin olive oil
1 tablespoon of chopped fresh parsley
1/2 teaspoon of salt
1/4 teaspoon of black pepper
For assembly
2 slices of melon
6 blanched asparagus spears
1 cup of cherry tomatoes, cut into quarters
1 cup of arugula leaves
For the sauce
1 cup of balsamic vinegar
1/2 cup of water
1 tablespoon of cumin
1 whole garlic clove
1 sprig of rosemary
For the tomato
1 and 1/2 tablespoons of extra virgin olive oil
1 tablespoon of chopped fresh parsley
1/2 teaspoon of salt
1/4 teaspoon of black pepper
For assembly
2 slices of melon
6 blanched asparagus spears
1 cup of cherry tomatoes, cut into quarters
1 cup of arugula leaves
Step 1
Bring the water to a boil in a saucepan with the cumin, garlic clove, balsamic vinegar, and rosemary
Reduce by one-third
Let it cool and reserve
Step 2
Cut the tomatoes into quarters and place them in a bowl
Add the olive oil, parsley, salt, and pepper
Mix delicately and reserve, covered, for about 20 minutes
Step 3
Cut melon slices using an 8cm diameter cookie cutter
To serve, place the melon in the center of each plate
Top with tomato and arugula
Serve on the side with asparagus
Drizzle with the sauce.
