This simple vegetarian side dish can be served with meat, fish and veggie mains alike. Ingredients: 350g asparagus spears, woody ends discarded 330g pack cherry tomatoes, halved 2 tbsp olive oil 1 tbsp balsamic vinegar 50g feta cheese, crumbled Method: Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta. Source: Good Food