Preparation Time: 10 minutes | Cooking Time: 8 minutes | Serves: 4


  • 1 Bunch of Yorkshire asparagus, washed and woody ends removed
  • 2 tbsp extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 200g cherita cherry tomatoes (use a mixture of red, orange and yellow to add more colour)
  • 1 small red onion sliced
  • 150g Feta cheese diced (we love Tyra Feta from our Deli Counter)
  • For the dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp chopped fresh rosemary (or ½ tsp dried)
  • ½ tsp sugar
  • ½ tsp salt
  • ¼ tsp freshly ground pepper


  1. Pre-heat the oven to 180°
  2. Spread the asparagus out on a lined baking tray and drizzle with the olive oil, then sprinkle with a pinch of salt and freshly ground black pepper.
  3. Toss the asparagus in the oil to coat and spread the asparagus out on the tray.
  4. Roast for 8 minutes (thicker stems may need slightly longer) or until the asparagus is lightly browned.
  5. Remove from oven and set aside to cool. Once cooled, transfer to a chopping board and cut into 1-inch pieces.
  6. Place the asparagus, red onion and tomatoes in a large mixing bowl.
  7. To prepare the dressing, combine all ingredients in a clean jam jar and shake until emulsified.
  8. Pour the dressing over the salad and gently toss to combine.
  9. Add the Feta cheese and gently stir to combine.
  10. Leave to sit for 30 minutes before serving. If serving later, refrigerate.
  11. Serve as a side dish or as a light summery meal with some crusty bread.

If you want to cheat on the dressing, pick up a bottle of Little Doone balsamic dressing from The Farm Shop.

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