Bright pink beetroot dressing and fresh green asparagus not only look beautiful together but taste amazing with creamy feta and zingy mint.

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

125g cooked beetroot (1/2 a pack)

2 tbsp Greek yogurt

2 tbsp crème fraîche

1 small clove garlic, roughly chopped

2 bunches asparagus, trimmed

2 tbsp olive oil

salt and freshly ground black pepper

100g feta cheese, crumbled

handful of mint leaves, chopped

What to do:

Set a griddle pan over a high heat to get really hot - this will take a good 5 minutes.

To make the dressing, add the beetroot, Greek yogurt, creme fraiche and garlic to a deep jug and pulse to a smooth sauce with a stick blender. Season to taste with a little salt and freshly ground black pepper.

Tip the asparagus into a mixing bowl and drizzle over the olive oil, seasoning with a little salt and freshly ground black pepper. Spread out on the griddle pan and cook for about 5-6 minutes, turning regularly until lightly charred and just tender. You may need to do this in batches depending on the size of your pan.

Scatter the asparagus over a serving platter and drizzle over the dressing. Sprinkle over the feta and the mint and serve straight away.

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