INGREDIENTS:

400g (14oz) asparagus spears with the woody stems cut off ¼ tsp grated nutmeg 1 onion chopped 2 tbsp olive oil Salt Ground black pepper 120g (4oz) bag of mixed salad leaves 10 cherry tomatoes halved 20 purple seedless grapes halved Large handful of Parmesan cheese shavings A balsamic vinaigrette dressing

DIRECTIONS:

1. Preheat oven to fan assisted 160C/180C /350F /Gas 4. 2. Combine the asparagus, nutmeg, onion, olive oil, salt and pepper, transfer to a roasting tin and roast for 15-20 mins until soft and slightly browned. 3. In a salad bowl mix together the salad leaves, tomatoes and grapes. 4. Top with the roasted asparagus mixture and Parmesan shavings. 5. Drizzle on balsamic vinaigrette dressing and serve with crusty bread and fruit. Notes The quantities here are a guideline only. Add more or less depending on your taste.