This dish is a great starter or a side dish for chicken, fish or meat. This starter is filled with vitamins and delicious taste.

All my recipes are for 2 people.

• 1 large (beefsteak) tomato
• 8 asparagus spears
• 1/4 tsp salt
• 6-8 olives
• 1 spring onion
• 2 large tbsp of sour cream
• 2 tbsp extra virgin olive oil
• 1 tsp dried basil or dried thyme

How to prepare:

Cut off the hard part of the asparagus spears and cook the spears in gently boiling water for 5 minutes.

Wash the beefsteak tomato. Cut it into thick slices. Use the largest slices for this dish. You can eat the rest of the tomato later in a salad or on a piece of your favorite bread.

Cut the olives into slices. Cut off the hard bottom part of the spring onion. Cut the onion into slices.

Add 1 large tomato slice on each plate. Drain the asparagus and season the spears with a tiny bit of salt. Divide the spears between the plates. Add olive slices and spring onion on the asparagus and the tomato. Add 1 large tablespoon of sour cream on each dish. Season with olive oil and dried herbs.