Any which way you want to cook asparagus is a winner i know but when adding a punchy, moorish dressing you add another level of flavour and deliciousness!

Serves 4-6

Ingredients

4-6 spears per person, ends snapped off

4 Tbsp extra virgin olive oil

50g sliced almonds, toasted lightly

Handful fresh mint

Handful fresh flat leaf parsley

1 clove garlic

1 lemon, zest and juice

50 g feta cheese

Sea salt flakes

Method

Preheat the oven 200C

Toss the asparagus in 1-2 tablespoons oil and lightly season with salt and cracked pepper. Place evenly onto a baking tray.

To make the dressing.  Chop the herbs together with garlic so you get a rough herby mixture.  Place into a small bowl, add the grated zest from the lemon and juice from half.  Stir in the remaining oil, season lightly with a pinch or two of salt. Taste and adjust if necessary.

Roast the asparagus in the hot oven for 5 minutes or until just tender.

Remove and coat in herb dressing, crumble over feta cheese and enjoy!