Roast Asparagus, Feta, Almonds and Sourdough Croutons

Asparagus is one of the first signs of spring: as the weather warms slightly the brilliant green spears start to poke through the earth. For this salad the spears are roasted to enhance their amazing flavour, while retaining a good crunch.
serves 2 as a main, 4 as a starter
This recipe is taken from:

Method

Preheat the oven to 230 C/Fan 210 C/Gas 8. Cut the bread into 1 cm cubes and place in a bowl with 2 tbsp of the olive oil and some salt and pepper. Toss to coat.

Scatter the bread cubes on a baking tray and toast in the oven for 5 minutes until golden brown and crunchy. Tip the croutons onto a plate and allow to cool.

Spread the chopped almonds out on the baking tray and toast in the oven for 3 minutes then set aside to cool.

Break off the tough ends of the asparagus and cut the spears in half on the diagonal. Place on a baking tray, trickle over the remaining 1 tbsp olive oil and season with salt and pepper. Roast the asparagus in the oven for 4 minutes, then remove and set aside for a few minutes to cool slightly.

Transfer the roasted asparagus to a large bowl and add the almonds, lettuce leaves and croutons. Crumble in the feta cheese, then trickle over the lemon juice. Add a touch more seasoning if you feel it needs it and serve.

 

Swaps

Once the asparagus season is over, grill plump spring onions instead.

Ingredients

2 slices slightly stale sourdough or good-quality wholemeal bread, crusts removed

3 tbsp extra virgin olive oil

100g almonds (skin on), roughly chopped

About 500g asparagus (at least 16 spears)

1 Little Gem lettuce, divided into leaves

150g good-quality feta

Juice of 1 lemon

Sea salt and black pepper

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