Warm asparagus, chicken and feta salad

Scroll down for links to local growers.

* 1 bundle British asparagus
* 2 tbsp olive oil
* 350g chicken fillets, cut into strips
* 100g feta cheese, crumbled
* 8 cherry tomatoes, halved

Dressing
* 2 tbsp olive oil
* 1 tbsp white wine vinegar
* 1 clove garlic crushed
* 1 whole roasted red pepper, peeled and seeded
* 2 tbsp sweet chilli sauce
* Sea salt & black pepper

Clean the asparagus and trim any white ends or peel with a vegetable peeler, cut each spear in half and steam for three minutes.

Heat 2 tbsp olive oil in a heavy based frying pan and add chicken fillets.  Cook for two minutes 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.

Recipe from British Asparagus website.

Asparagus is grown and sold at Lodge Farm, Rutland Water golf course

Jon Slee of Abbey Farm in Wolvey near Hinckley has been growing asparagus for years

The Cattows Farm Shop, Heather, is another local grower of asparagus

Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.