Stuffed tomatoes with Stimpson’s Surf Clams and asparagus

Ingredients

4 Medium tomatoes

1 lbs. or 454 g Asparagus

1 can Stimpson’s Surf Clams

45 ml or 3 tbsp. Melted butter

30 ml or 2 tbsp. Maple syrup

30 ml or 2 tbsp. Water

1 Clove of garlic, chopped

(To taste) Freshly ground pepper

Preparation

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