- 350g asparagus spear, woody ends discarded
- 330g pack cherry tomato, halved
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 50g feta cheese, crumbled
Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.