Asparagus with Balsamic Tomatoes & Feta

A delicious Springtime recipe. Serve with crusty bread for a light lunch or as a veg accompaniment to a main meal.

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.

Asparagus with Balsamic Tomatoes & Feta

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★★★★★ 5 from 3 reviews

• Prep Time: 5 mins
• Cook Time: 11 mins
• Total Time: 16 minutes
• Yield: 2 1x
• Category: Lunch
• Cuisine: European

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Description

A delicious Springtime recipe. Serve with crusty bread for a light lunch or as a veg accompaniment to a main meal.

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Ingredients

• 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

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Instructions

1. Trim the asparagus and cook in a pan of boiling water for 3 minutes. Drain and rinse under cold water.
2. In another pan heat the oil and add the cherry tomatoes, sundried tomatoes and garlic. Cook on a medium heat 5 minutes, stirring frequently.
3. Add the balsamic vinegar and cook for a further 3 minutes.
4. Pile the balsamic tomatoes on top of the asparagus and top with feta. Garnish with chopped parsley.

1 Serving1977.9 g255.6 mg13.5 g4.9 g13.9 g4.3 g7.9 g