Bruschetta with mozzarella and asparagus
Quarter the tomatoes and place into a bowl. Sprinkle with salt, a little pepper, then add a lug of olive oil and a little balsamic vinegar. Set aside. In a large bowl, make a dressing with the lemon juice, 3 tablespoons of olive oil and salt and pepper.
Preheat a grill pan to high. Snap off and discard the woody ends from the asparagus, then place on the hot pan (you may need to do this in batches). Place a heavy saucepan on top to press them on to the bars and cook for 2 minutes, or until bar-marked and tender, turning halfway. Add the cooked asparagus to the dressing and toss to coat.
Toast the sourdough slices on the grill pan, then rub lightly with the garlic. Tear equal amounts of mozzarella over the bread, spoon over some of the tomato mixture, and top with a few asparagus spears. Tear over the basil leaves, grate the Parmesan on top, then serve.