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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Spring chicken in a pot
Spring chicken in a pot
A star rating of 4.5 out of 5.278 ratings

Casseroles aren't just for winter – this light, vibrant one-pot is packed with spring veg and herby pesto

Nutrition: per serving

  • kcal120
  • fat9g
  • saturates3g
  • carbs5g
  • sugars5g
  • fibre3g
  • protein5g
  • salt0.5g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

Recipe from Good Food magazine, May 2014

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Comments, questions and tips (7)

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Overall rating

A star rating of 5 out of 5.13 ratings

ljkhedges

Love this recipe, simple but delicious ❤👍

fiberb

I baked the asparagus and tomatoes 20 minutes. Simple but very nice side dish. We loved it.

SuzieA avatar

SuzieA

A star rating of 5 out of 5.

Love this recipe. It actually got my OH into asparagus - no mean fete! We have it nearly every week with pork chops or gammon. I think it goes with pretty much anything.

whitneyjadee

A star rating of 5 out of 5.

I used this recipe and took half to work with me for lunch the next day. Instead of asparagus I used tender-stem broccoli and mange touts with the cherry tomatoes and it was lovely!

catie74

I served this cold for a picnic lunch. Doubled the recipe and served 3 adults and 3 kids aged 4, 6 and 9. Also had olives, and cold potatoes. Not a scrap left

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