Directions
Trim asparagus and cut into bite sized pieces, blanch for about 2 minutes in boiling water, then refresh under cold water and drain well.
Cut the cherry tomatoes in half and slice the red onion finely.
In a large bowl toss the asparagus, wild rocket leaves, cherry tomatoes and red onion in the olive oil and season well.
Arrange on a platter and crumble over the feta cheese, lastly drizzle with the balsamic glaze.
Total time
13 mins
Prep time
10 mins
Cook time
2 mins
Serving
4 people
Difficulty
Easy
Print-friendly
Ingredients
- 2 bunches LeaderBrand Asparagus
- 1 bag LeaderBrand Wild Rocket
- 1 punnet coloured cherry tomatoes
- ½ small red onion
- 2 tbsp olive oil
- Sea salt & cracked black pepper
- 40gms feta cheese
- 2-3 tbsp balsamic glaze
FEATURED PRODUCTS
ASPARAGUS
A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.
- Sept – Dec
- Chertsey
- Good source of Folate
- Source of Niacin (Vitamin B3) & Potassium
- Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)
WILD ROCKET
Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.
- Available All Year Round
- Gisborne
- Washed & Ready To Eat
- Source of Vitamin A
