Secretts asparagus meets roasted Isle Of Wight tomatoes and a creamy whipped feta in this simple, yet utterly delicious seasonal dish. We love the combination of the pan fried asparagus with sweet, garlicky tomatoes. The drizzling of the tomato oil at the end is such a treat – ramping up the flavour with a delicious hit of umami.
This asparagus recipe is a great mid-week seasonal meal. Alternatively, cook it up for when guests visit for a veggie side to impress. If there’s one thing we can guarantee – it will be devoured by everyone!
INGREDIENTS:
Whipped feta:
- 1 block of feta
- 1/2 cup Greek yoghurt
- Zest of 1 lemon
- 2 tbsp lemon juice
- Salt & pepper
- Handful of chilli flakes
Oven roasted tomatoes:
- 500g Isle of Wight cherry tomatoes
- Salt & pepper
- Drizzle of olive oil
- Drizzle of balsamic vinegar
- 2 large cloves of garlic – minced
- Squeeze of lemon
Asparagus:
- 400g Secretts Asparagus – ends trimmed
- Drizzle of olive oil
Garnishes:
- Chilli flakes
- Parmesan shavings
METHOD:
- Preheat the oven to 190C.
- Make the whipped feta – add the feta block, Greek yoghurt, lemon zest and juice to a food processor or bowl with a stick blender. Season, add the chilli flakes if using and blitz until creamy. Set aside.
- Add the tomatoes to an oven proof dish, season and drizzle over the olive oil, balsamic vinegar and lemon juice. Add the minced garlic and use a spoon to muddle everything together. Place the dish in the oven and cook for 20-25 minutes until the tomatoes are blistered, soft and oozing that glorious flavour.
- Heat a pan of salted water until boiling and blanche the asparagus for 2-3 minutes until softened. Drain and pat dry and rest for a couple of minutes. Heat a frying pan with some olive oil, add the blanched asparagus and season and cook for 4-5 minutes until tender.
- Spread the whipped feta across a serving plate, add the asparagus and spoon the tomatoes onto the plate. Pour a little of the tomato oil over the top, add some chilli flakes and finish with a few parmesan shavings.