I love asparagus but having eaten it bland and over-boiled for years I thought it was time to jazz it up a bit. This recipe might be a step too far for little fussy eaters (or mine at least!) but it makes a fantastic lunch or side dish for older picky eaters. The balsamic tomatoes are so sweet and juicy you won’t even realise you are getting in two of your five a day.
I used a mixture of fresh plum cherry tomatoes and jarred sundried tomatoes and I also used the oil from the jar of sundried tomatoes for extra flavour. With the UK asparagus season officially starting this week, this is definitely going to be my go-to dish this summer.Print
A delicious Springtime recipe. Serve with crusty bed for a light lunch or as a veg accompaniment to a main meal.
- 300g asparagus
- 1 tbsp olive oil (or oil from the jar of sundried tomatoes)
- 125g plum cherry tomatoes, halved
- 4 sundried tomatoes, chopped
- 1 clove garlic, crushed
- 2 tbsp balsamic vinegar
- 50g feta cheese
- parsley to garnish
- Trim the asparagus and cook in a pan of boiling water for 3 minutes. Drain and rinse under cold water.
- In another pan heat the oil and add the cherry tomatoes, sundried tomatoes and garlic. Cook on a medium heat 5 minutes, stirring frequently.
- Add the balsamic vinegar and cook for a further 3 minutes.
- Pile the balsamic tomatoes on top of the asparagus and top with feta. Garnish with chopped parsley.