Plunging the just-boiled asparagus into iced water ensures they remain super crisp and bright green. This hack works for other green vegetables, too
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFTrim the tough ends of the asparagus spears (if there are any).
Bring a large pot of salted water to a boil. Prepare a large bowl of iced water at the same time. Blanch the asparagus spears in the boiling water for 2-5 minutes until just tender and then plunge into the iced water for 30 seconds.
Pat the asparagus dry. Toss the spears in 500ml of olive oil then place in the oven to grill on high for 10-15 minutes, or until charred.
Zest and juice the lemon. In a small bowl, whisk together the lemon juice, zest, 44ml (or 3 tablespoons) of olive oil and seasoning.
Arrange the grilled asparagus on a serving platter. Drizzle the lemon dressing over the asparagus.
Crumble over the feta over and scatter over the mint and pine nuts.
Serve the salad immediately.
