Asparagus Ribbon Salad with Cherry Tomatoes & Feta

Serves 4 as a side dish

3 bunches fresh asparagus
2 cups coloured cherry tomatoes, halved
50gms feta cheese
1 handful fresh basil leaves
3 tablespoons olive oil
Squeeze of lemon juice
Cracked pepper and sea salt to taste

METHOD

1. Trim the asparagus spears of any hard ends then using a vegetable peeler, peel the spears lengthwise into long thin ribbons.
2. Place the ribbons in a large bowl and pour enough boiling water to cover the ribbons. Swirl around with tongs for 30 seconds then drain off the boiling water and run under cold water.
3. Drain thoroughly then arrange on a serving platter and top with halved cherry tomatoes, crumbled feta and sprinkle with torn basil leaves.
4. Whisk together the olive oil, lemon juice and a little seasoning and drizzle over the salad just before serving.