- Clean the asparagus and trim any white ends or peel with a vegetable peeler, then cut each spear in half and steam for 3 minutes.
- Heat 30ml of the olive oil in a heavy-based frying pan and add chicken fillets. Cook for 2 minutes on each side until golden brown.
- Meanwhile, put the dressing ingredients into a food processor and process until roughly blended.
- Arrange asparagus, chicken, feta and cherry tomatoes in a large serving dish and drizzle with the red pepper and chilli dressing. Serve with warm bread or steamed new potatoes.
Asparagus is a rich source of vitamins A and C, folic acid and dietary fibre. It also contains potassium and iron.
Our thanks to 'I'm in season' for permission to use this recipe