Spring time means asparagus time and it’s one of those things we can really look forward to. Because fresh asparagus feels special and eating is a reminder that the warmer season is here (or should be, anyway), it’s one of those things worth waiting for. Of course it would be perfectly alright to boil it and serve it with some vinaigrette or hollandaise, but why not make it a little more special? Roasting the asparagus really brings out the flavours and makes it perfect to combine with the other ingredients. This makes for a beautiful dish that looks as great as it tastes and doesn’t take much time to prepare. Not bad, right?
750g fresh asparagus
250g cherry tomatoes
50g flaked almonds
100g feta cheese
Juice of 1/2 lemon
2tbsp extra virgin olive oil
1tbsp extra virgin olive oil for roasting
Salt & pepper to taste
Preheat your oven to 220C. Cut the dry ends off the asparagus, wash and dry.
Lay the asparagus out on a roasting tray, drizzle with olive oil and season. Roast the asparagus for 15 minutes.
Pour the flaked almonds into a dry pan over a medium heat and toast until golden. Pour the toasted almonds onto a cold plate and set aside.
Arrange the roasted asparagus onto a platter. Cut the tomatoes into halves and put on top of the asparagus.
Top with the almonds. Crumble the feta cheese on top.
Top with lemon juice and olive oil and season with a little salt and pepper.