Serves 2

What you need:
Mix of salad leaves, washed
2 – 3 asparagus spears
1 large beef tomato, sliced
¼ “ thick 1 spanish onion,
sliced ¼ cup balsamic vinegar
A little salt and freshly ground black pepper

What you do:
Cook asparagus in boiling water and leave to cool. Cook onion in a small pot. When cooked, slowly add vinegar and season. Arrange all ingredients on a plate and serve.

Derek Breen, Brasserie Na Mara, Dublin. 2003