Roast asparagus, feta and almond salad with sourdough croutons
Typically, the short asparagus season ends around the summer solstice, so the last of the crop heralds the start of summer. For this salad, the spears are roasted to enhance their amazing flavour, while retaining a good crunch.
Serves 2 as a main, 4 as a starter
● 2 slices of slightly stale sourdough or good-quality wholemeal bread, crusts removed
● 3 tbsp extra virgin olive oil
● Sea salt and black pepper
● 100g almonds (skin on), roughly chopped
● About 500g asparagus (at least 16 spears) – once the asparagus season is over, grill plump spring onions instead
● 1 little gem lettuce, leaves divided
● 150g good-quality feta cheese
● Juice of 1 lemon
1 Preheat the oven to 230˚C, 210˚C fan, gas mark 8. Cut the bread into 1cm cubes and place in a bowl with 2 tbsp of the olive oil and some salt and pepper. Toss to coat.
2 Scatter the bread cubes on a baking tray and toast in the oven for 5 minutes, until golden brown and crunchy. Tip the croutons onto a plate and allow to cool.
3 Spread the chopped almonds out on the baking tray and toast in the oven for 3 minutes, then set aside to cool.
4 Break off the tough ends of the asparagus and cut the spears in half on the diagonal. Place on a baking tray, trickle over the remaining 1 tbsp olive oil, and season with salt and pepper. Roast the asparagus in the oven for 4 minutes, then remove and set aside for a few minutes to cool slightly.
5 Transfer the roasted asparagus to a large bowl and add the almonds, lettuce leaves and croutons. Crumble in the feta cheese, then trickle over the lemon juice. Add a touch more seasoning if you feel it needs it, then serve.