This simple side dish is packed with flavour and pairs nicely with a hearty roast or a succulent veal steak.
Makes: 4 servings || Takes: 25 Minutes
350g asparagus spear, woody ends discarded
330g pack cherry tomato, halved
2 tbsp olive oil
1 tbsp balsamic vinegar
50g feta cheese, crumbled
Heat oven to 200C. 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.