Ingredients (Serves 2)

• 1 tomato (about 170g)
• 2 green asparagus spears (about 32g)
• 1/2 ball mozzarella cheese (about 50g)
• Cooking oil (as needed)
• 
  Kewpie Olive Oil & Onion Dressing (to taste)

Instructions

1. Slice the tomato into 1cm thick rounds. Peel the bottom half of the asparagus with a peeler and cut each stalk into 3 pieces.
2. Slice the mozzarella into 1cm thick half-moon shapes.
3. Heat a small amount of oil in a frying pan and grill the tomato slices and asparagus until slightly browned.
4. Arrange the grilled vegetables and mozzarella on a plate. Drizzle with dressing and serve.