Number of persons 4
Preparation time 15 minutes
Oven time 10-12 minutes
Waiting time 10-15 minutes
Ingredients
500 g green asparagus, tough ends removed
2 tbsp olive oil
salty
freshly ground black pepper
1 tsp dried thyme
250 g cherry tomatoes
1 tbsp balsamic vinegar
1 clove garlic, peeled, pressed
120 g Apetina White cheese 50% less fat
leaves from 5 sprigs of fresh basil, torn
1 tbsp finely chopped almonds
Supplies
baking paper
Preparation
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Spread the asparagus on a baking sheet and toss with 1 tablespoon of olive oil. Sprinkle with salt, pepper, and dried thyme. Roast the asparagus in the oven for 10-12 minutes, until tender but still crunchy.
3. In a bowl, combine the cherry tomatoes with the remaining olive oil, balsamic vinegar, garlic, salt, and pepper. Set aside for 10-15 minutes.
4. Arrange the roasted asparagus on a beautiful platter, scatter the marinated tomatoes over it, and crumble the feta cheese over it. Sprinkle with basil and chopped almonds for extra crunch. If there's any marinade juice left in the bowl from the tomatoes, drizzle it over for extra flavor.
