Serves 4 people either as a starter or light lunch
24 large spears of asparagus
12 cherry tomatoes
Drizzle of olive oil
1 bag roquette salad
100 g feta cheese
1. Peel the bottom half of the asparagus and lightly coat with a little olive oil.
2. Place the asparagus on a hot griddle turn frequently and cook until tender.
3. Drizzle olive oil over the cherry tomatoes and season with a little salt and pepper. Place in a hot oven for 5 minutes.
4. Dress the asparagus on the plate with the cherry tomatoes, add the Roquette leaves, crumble the feta cheese on top, drizzle with the Balsamic vinegar and squeeze of lemon.