Marinated Goat Cheese:
4 pieces fresh goat cheese roll in 8 tbsp. herbs like rosemary, thyme, basil or similar herbs. Marinate the cheese with 3 tbsp. Grape Seed Oil Cabernet Sauvignon 2 tbsp. Antara Olive Oil and 4 tbsp. Early Balsamic Vinegar and season with salt and pepper, fresh ground.
Coat the cheese, cover, set aside and marinate for 20 minutes.
Preheat the broiler!
Asparagus:
1 bunch green asparagus baste with Sunflower Seed Oil and season with salt and pepper, freshly ground place in a flame-proof pan, place under the broiler and cook for several minutes, or until the asparagus slightly chars. Remove the asparagus and set aside at room temperature.
Bi-Coloured Vinaigrette:
1 large ripe, red tomato and 1 large ripe, yellow tomato cut into small cubes and mix with 5 tbsp. Tomato Vinegar, 10 tbsp. Antara Olive Oil and salt and pepper, fresh ground.
Divide the asparagus fanlike on 4 plates, place one piece goat cheese on each plate and drizzle with remainig marinade.
Spoon the tomato-vinaigrette over the asparagus and serve immediately.
