Instructions

1. Rinse the asparagus under running water to remove any sand or dirt or leave them in bowl of cold water for 10 minutes. Check the tips are clean. From the tip down peel the skin with a peeler. This is only necessary with the white asparagus. Both white and green asparagus: Get rid of the woody end: Hold the asparagus firmly towards the end and bend until it breaks naturally.
2. Bring a pan of water to the boil and add a bit of salt. Blanch the green asparagus for 1 minute, the spring onions for 2-3 minutes and the white asparagus for 3 minutes. When cooked, put into a bowl of cold water to stop the cooking process. Drain and dry with paper towels. Heat up the grill.
3. Sprinkle a bit of olive oil over the green asparagus, spring onions and halved radishes. Place on a very grill and leave for a few minutes or until you get char marks on the vegetables.
4. Cut the sugar snaps in smaller pieces.
5. Mix all the vegetables in a bowl and season with salt and pepper. Place on a large dish and crumble the feta cheese. Garnish with fresh chervil.

• Ready in : 40 Minutes
• Course : Main courses
• Recipe Type : Salads and vegetablesVegetarian
• Ingredient : Asparagus, Chervil, Feta, Olive oil, Radish, Spring onion, Sugar snaps