asparagus with hot honey, feta & sage
Serves 2, as a side
ASPARAGUS
● 1x250g bunch asparagus, ends trimmed
● 1 tbsp olive oil
● 1/4 tsp salt
● 2 tbsp loosely packed sage leaves, thinly sliced
● 2 tbsp lemon juice
● 2 tsp lemon zest
● 50 feta, cubed
HOT HONEY
● 3 Manuka Emporium Manuka Honey Snaps
● 1 small clove garlic, finely chopped
● 1 tsp olive oil
● 1/8 tsp smoked paprika
● 1/8 tsp salt
● Pinch chilli flakes
Preheat oven to 180°C fan bake. Add asparagus to a roasting tray along with oil, salt and a good season of pepper. Roast for 20 minutes, until golden and nutty in fragrance.
Meanwhile, make the hot honey. Snap and squeeze the Manuka Emporium Manuka Honey Snaps into a small heatproof bowl, and gently warm in the microwave to liquify. Alternatively heat in a saucepan.
Add remaining ingredients, along with a good season of pepper, and whisk to combine.
Once asparagus has finished roasting, add the lemon juice and sage, and toss to combine.
Arrange on a serving platter, along with any juices from the tray. Scatter over the feta, drizzle over the hot honey and garnish with extra lemon zest. Serve warm.