This summer starter is packed with mouth-watering flavour.


  • 2 bunches of asparagus

  • 180g South Cape Persian Fetta – Lemon and Caper

  • ¼ cup of pinenuts

  • freshly ground black pepper, to taste


  • 1.

    Steam asparagus until tender.

  • 2.

    Toast pine nuts in pan.

  • 3.

    Arrange asparagus on a serving platter and place some South Cape Persian Fetta Lemon & Caper, drizzle with some of the oil and add a touch of freshly ground pepper.

  • 4.

    Sprinkle liberally with freshly toasted pine nuts.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 261kj
  • Fat Total 23g
  • Saturated Fat 1g
  • Protein 8g
  • Carbohydrate 11g
  • Sugar 3g
  • Sodium 1059mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is brought to you by South Cape Fine Foods.

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