Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Roast asparagus with lemon, feta, mint and capers recipe

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Ready in 25 minutes

24 spears asparagus, washed and trimmed
2 tbsp olive oil
Generous pinch of sea salt
Generous fistful of roughly chopped mint, plus small leaves to garnish
2 tbsp capers, washed and squeezed dry
1/2 tsp cracked black pepper
Extra-virgin olive oil
Juice of 1 lemon
200g feta, crumbled

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1, Preheat the oven to its highest setting. Toss the asparagus, oil and salt in a mixing bowl and spread on a baking tray in a single layer. Cook in the oven for 10-15 minutes. How well done you want it is up to you. The softer and wrinklier, the sweeter. You can allow the asparagus to cool or dress it immediately. I like to scatter the other ingredients over it when it is still just about warm.
2. In a large mixing bowl, gently combine the mint, capers and black pepper with just enough extra-virgin oil to make it look like a rough sauce. When I say gently I mean don’t whizz it in a food processor. You want looseness and texture. Now let this fall over the asparagus. Squeeze on the lemon juice and sprinkle the mint leaves on top, then scatter with crumbled feta. Better still, serve the cheese on slices of toast or bruschetta.

Chef's tip

This is a great starter or light lunch, served warm or cold. Roasting asparagus really intensifies its flavour and brings out the sweeter notes. In fact, roasting asparagus is a good way of using it even when it is looking a little sorry for itself. Roasting removes moisture, so the spears will shrink a little. Allow 6 spears per person. You don’t have to stick to feta for this recipe. I love this salad just as much with cottage cheese, ricotta, young goat’s cheese or mozzarella.

Wine Recommendation

An obstacle course for wine so plump for an easy-going, food-friendly Pinot Blanc from Alsace.

Roast asparagus with lemon, feta, mint and capers recipe

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