Serves 4 and takes 15 minutes.
500 g asparagus, trimmed
5 tomatoes, deseeded finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
3tbsp extra virgin olive oil
½ lemon, juiced
50g feta
small handful basil leaves, to serve
500 g asparagus, trimmed
5 tomatoes, deseeded finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
3tbsp extra virgin olive oil
½ lemon, juiced
50g feta
small handful basil leaves, to serve
- In a small bowl mix the tomatoes, shallots, garlic, olive oil and lemon juice and some seasoning, until combined.
- Blanch the asparagus in boiling, salted watter for 1-2 minutes. Drain and pat dry. Divide the asparagus between four plates or arrange on a platter.
- To serve, pour the tomatoe mixture over the asparagus and top with crumbled cheese and basil.