This simple vegetarian side dish can be served with meat, fish and veggie mains alike
Ingredients
- 350g asparagus spear, woody ends discarded
- 330g pack cherry tomato, halved
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 50g feta cheese, crumbled
Method
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Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.