This is a fantastic Mediterranean light lunch dish which uses the fine ingredients you readily find in all the fabulous Spanish markets.
You will need a couple of bunches of fine green asparagus, a generous amount of fresh mint, 2 tablespoons of capers, 200g of feta cheese, cracked black pepper, olive oil, coarse sea salt and one of those big fat juicy lemons.
First, toss the asparagus in some olive oil and sea salt and layer it out on a oven tray, bang it in the oven on a high heat for about 15 minutes until the asparagus goes wrinkly and limp, roasting drives out some of the natural moisture which intensifies the flavour and brings a sweetness to the taste.
Rinse the capers and gently squeeze the water out, then in a mixing bowl throw in the mint, capers, black pepper and enough olive oil so that when all this is mixed together makes a loose sauce.
Let the asparagus cool a little, then simply pour over the sauce and lightly toss the ingredients together. You then finish it off by squeezing on the fat juicy lemon, and crumbling the feta on top, you can also add some extra mint leaves for the best presentation effect.
Now, get yourself some fresh crusty bread and a chilled bottle of white Rioja, sit back and enjoy this simple but very tasty Mediterranean treat.
Disfruta de la Vida