Spear and Hearts Salad

Spear and Hearts Salad



  • 1 bunch of asparagus
  • 2 tbsps olive oil 
  • sea salt and ground pepper
  • 20 slow roasted cherry tomatoes (recipe here)
  • 10 basil leaves, chiffonade


  • 1 oz crumbly goat cheese
  • 3 tbsp milk
  • juice of half a lemon
  • 1 tsp thyme leaves


  1. Heat the oven to 200˚ F. Slice the tomatoes in half and coat with OO, salt and pepper. Roast cut side up for 2 hours. 
  2. Toss the asparagus with oil, salt and pepper and sauté on hot pan until for a few minutes of each side. 
  3. To make dressing, heat all ingredients gently until warm and incorporated. 
  4. Assemble: Place spears on the bottom, about scatter tomatoes and basil over them and drizzle with the dressing.