Ingredients

• 3 bunches of asparagus spears (approx 20)
• 1 punnet of cherry tomatoes (approx 20)
• Three quarter cup of walnuts
• 1 tsp Dijon mustard
• 1 tbsp Balsamic vinegar
• 1 clove of garlic
• 3 tbsp olive oil
• 60g - 2 oz Feta cheese

Steps

• Step 1

  Trim off the woody ends off the asparagus and give them a wash under cold water.

• Step 2

  Drizzle one tbsp olive oil, and sprinkle salt and pepper and coat them evenly by rolling.

• Step 3

  Place the asparagus in a griddle pan, turn on heat to high until they sizzle, then lower heat to medium and cook until slightly charred. This takes approx 10 minutes, you still want crunch. Leave to cool.

• Step 4

  Add the walnuts to a frying pan and dry toast them until you see little brown spots appear. Leave to cool.

• Step 5

  Slice all the cherry tomatoes in half.

• Step 6

  For the dressing, add the mustard, crushed garlic, Balsamic vinegar, pepper and 2 tbsp olive oil, whisk until emulsified. (You can optionally add salt depending on salt content in mustard)

• Step 7

  Cut the asparagus into pieces, approx four and add to a mixing bowl with the tomatoes and dressing. Mix well for even coating and place on a serving plate.

• Step 8

  Top with walnuts and crumbed feta cheese.

Little Tips

Asparagus should be crunchy, don't over cook them.