Stuffed tomatoes with Stimpson’s Surf Clams and asparagus
- 1. Cut off the cap of each tomato and remove the inside using a spoon. Place the tomatoes on plates.
- 2. In a large pot, boil a small amount of water and add the asparagus. Cook for 8 minutes.
- 3. Separate the asparagus into four sets and add them to the tomatoes, tip side upwards. Add the Stimpson’s Surf Clams.
- 4. Mix the rest of the ingredients to make a vinaigrette. Heat for 30 seconds in the microwave. Pour over the tomatoes.
Source: Saveurs d'ici