Char-grilled Asparagus with Orange Vinaigrette & Whipped Feta

1. Snap the woody ends off the asparagus. Bring a large pan of water to the boil and once rolling, add the asparagus and blanch for 30 seconds. Drain through a sieve and run under cold water so that they stop cooking. Sit over a bowl to let drain.

2. Put the feta and cream cheese into a food processor and process until light and fluffy. You will need to scrap down the sides as you go to make sure everything is incorporated.

3. Using a vegetable peeler, peel two strips off both the orange and lemon and finely slice. Set aside.

4. In a small jar combine 2 tablespoons of the olive oil, 1 tablespoon of orange juice and 1 tablespoon of lemon juice, mustard, honey and garlic. Season with salt and freshly ground black pepper. Close the lid and shake to combine.

5. Heat a griddle over a medium-high heat. Put the asparagus into a bowl and pour over the remaining 1 tablespoon of olive oil. Arrange on the griddle and grill under the asparagus chars, turning as you go to char all sides.

6. Arrange on a serving plate, drizzle over the dressing, dollop with the whipped feta and scatter with the mint leaves and sliced citrus peel.

PER SERVE Energy 919.1Kj • Protein 6.4g • Total Fat 19.7g • Saturated Fat 7.1g • Carbohydrates 3.8g • Sugars 3.8g • Sodium 279.8mg

Dietary and nutritional info supplied by NZ Nutrition Foundation.