Just wash the asparagus and cut off the hardest bit at the end. Heat a couple of tbsp of olive oil in a pan, add a garlic clove, peeled and cut into two, and then the asparagus. Sizzle for a minute or two, stirring, then cover with a lid and turn the heat off. The asparagus will cook in their own steam. Uncover, add a tbsp of crushed pistachio nuts and cubed feta. If using halloumi, cube it first then sizzle with the garlic and olive oil, remove, add the asparagus and cook as before. Add the halloumi back at the end with the pistachio. Serve on a plate of quinoa.
Photos and Recipes by Alessandra Zecchini ©