RatingDifficultyIntermediate

Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients:

50g cherry tomatoes, diced

0.125 red onion, finely diced

0.5 garlic clove, minced

5g parsley, finely chopped

5g mint, finely chopped

Salt and pepper

1 tsp olive oil

6 asparagus spears, woody ends trimmed

Method:

Make the salsa: In a bowl, add the tomatoes, red onion, garlic and herbs—season with salt and pepper. Set aside in the fridge.

In a large frypan, heat the olive oil and saute the asparagus for 5 minutes, until browning a little.

Arrange the asparagus on a platter and cover it with the salsa to serve.

Note:

This dish works well with tender-stem broccoli (broccolini) if asparagus is out of season.

Ingredients