Apple asparagus green salad recipe
Do you ever get to January and realise there is no more asparagus in the shops and you only bought it a few times and now you're gonna miss it for the next 9 months? Yeah, us too! This salad is low maintenance, laid back fare for the warmer months, and we're liking that.
Half a bunch of asparagus
Rice bran oil
Large handful of baby spinach
5-10 cherry tomatoes (or 1 large)
Lemon infused olive oil
Salth and pepper
Preheat your oven to 200c. Snap the ends of your asparagus at their natural breaking point and pop in the compost. Snap the rest of the stems into manageable lenghts (around 2 inches). Pop in an oven proof dish and toss with a little rice bran oil and salt and pepper. Roast for around 10 mins until sizzling
In a bowl place your spinach, tomatoes (halved), apple (diced), feta (crumbled), a teaspoon of the lemon oil and good grinds of salt and pepper. Toss together.
Plate your salad and top with the roasted asparagus.
Serves 1 but quantities easily multiply for more people!