Serves : 6
Prep Time : 5 – 10 MINUTES
Cooking Time : 2 MINUTES

Ingredients

Method

– Bring a large pot of salted water to a boil and drop in the asparagus until they turn bright green, then immediately remove and drop into an ice bath to stop the cooking process.

– Heat a pan over medium heat and dry roast the walnuts until fragrant. Take off the heat and set aside to cool completely, then roughly chop.

– Dry the asparagus with a kitchen towel and set aside.

– Transfer the asparagus, beet, mint, Rocca and walnuts to a bowl. Toss to combine, then drizzle with the maple mustard vinaigrette (check pantry for recipe). Toss to evenly coat and combine.

– Crumble with the feta and serve as a light meal or a side to any main meal.