Ingredients
The following ingredients have 2 Servings
- 450 g/ 1 lb green asparagus
- 350 g/ 12.3 oz cherry tomatoes
- 1 teaspoon fennel seeds (optional but highly recommended)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 60 g/ 2.1 oz/ about ½ cup feta (crumbled)
- fine sea salt and freshly ground black pepper
Instruction
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray or roasting tin with baking paper, if desired.
- Remove the woody, lower third of the asparagus stalks. Halve the cherry tomatoes. Place both vegetables on the baking tray, add the fennel seeds, oil, vinegar, salt, and pepper to taste. Mix well with your hands.
- Roast for about 12-15 minutes or until the asparagus is done to your liking. It should still be firm to the bite. Crumble the feta over the vegetables and serve immediately.
