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4-6 spears per person, ends snapped off
4 Tbsp extra virgin olive oil
50g sliced almonds, toasted lightly
handful fresh mint
handful fresh flat-leaf parsley
1 clove garlic
1 lemon, zest and juice
50 g feta cheese
sea salt flakes
Heat the oven 200degC.
Toss the asparagus in 1-2 tablespoons oil and lightly season with salt and cracked pepper. Place evenly on a baking tray.
Roast for 5 minutes or until just tender.
Remove and coat in herb dressing (see recipe), crumble over feta cheese and enjoy.
To make the herb dressing
Chop the herbs together with garlic so you get a rough herby mixture. Place in a small bowl, add the grated zest from the lemon and juice from half. Stir in the remaining oil, season lightly with a pinch or two of salt. Taste and adjust, if necessary.