Broiled asparagus salad with balsamic rosemary vinaigrette

Snap off and discard the hard, woody asparagus ends. Drizzle with olive oil, sprinkle with salt and black pepper, and broil 6 to 8 minutes until tender and charred on top. A grill also works and gives a smoky flavour.

Chop a quarter red onion very small into a mixing bowl; add finely chopped scallion greens, finely sliced bell peppers, halved tomatoes, finely sliced radishes, sliced olives and chopped dried figs.

For the vinaigrette, finely chop fresh rosemary. Combine olive oil, about a tablespoon of honey, balsamic vinegar, a tiny pinch of salt and the rosemary; whisk until emulsified.

Variation: add half a teaspoon to a teaspoon of sumac to the dressing for extra tang.

Pour the dressing over the vegetables, add a little dried oregano, toss to coat, then add feta if using.

Make a bed of the asparagus on a serving dish and top with the salad, or chop the asparagus and mix it in.