Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted asparagus salad

Mediterranean 15 Mins Prep · 10 Mins Cook

Trim 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.