Amanda & Friends' Cookbook Category Cook Back Next

Asparagus with Fetta Tomatoes

Cook: Various

Cook: Samantha Kounis, Western Australia

2 bunches asparagus
200g grape tomatoes halved
1 tablespoon pumpkin seeds
100g crumbled fetta cheese

1 teaspoon crushed garlic
1 teaspoon dijon mustard
1 tablespoon apple juice
1 tablespoon chopped parsley
2 tablespoons olive oil
1 tablespoon white wine vinegar

1. Boil asparagus until tender. Drain.
2. Combine pumpkin seeds, tomatoes and fetta in a bowl.

3. Combine and shake all ingredients in a jar until well mixed.
4. Divide aparagus evenly onto plates. Spoon over tomato mixture. Add dressing and serve.
Serves 4