Ingredients:
6 spears of asparagus
6 ripe plum tomatoes
1 punnet of pea shoots
100g broad beans picked
6 cooked new potatoes
1 sprig of flat parsley chopped
1 small shallot finely chopped
10mls Chardonnay vinegar
40mls olive oil
Sea salt

Method:
1. Score the tomatoes, place in boiling water for 10 seconds then cool in ice water before removing the skins and deseeding.
2. Place the tomatoes on a cloth to dry, sprinkle on some sea salt and a little oil.
3. Layer the tomatoes into a 2inch wide cutter until you are 1/2 inch over the top.
4. Put a heavy weight on top and press down for at least 4 hours. Place in the fridge.
5. Peel the asparagus and blanch in boiling salted water for 2mins then carefully place into ice water to cool down.
6. Whisk together 30mls of the oil and the vinegar, then add shallots and season.
7. Remove the tomato from the cutter and cut in half.
8. Dry the aspargus and carefully toss in a little vinaigrette.
9. Cut the potatoes into quarters, place in a bowl with the broad beans, parsley and 1tbsp of vinaigrette, then season.
10. Cut the pea shoots with scissors, dress and serve.

Enjoy!