Asparagus with Balsamic Tomatoes & Feta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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
Method
- 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.