Asparagus Salad with New Potatoes, Feta Cheese and Basil

This is a tasty way of making the most of locally grown asparagus and new potatoes.
Can be served as a starter or as main course.
Ingredients
Bundle of British Asparagus
1 tbsp Balsamic Vinegar
Juice ½ Lemon
4 tbsps Olive Oil
2 small Shallots, finely chopped
Freshly ground Black Pepper
250g/8oz baby new Potatoes, cooked and cut in half
250g/8oz cherry Tomatoes cut in half
Fresh Basil leaves, shredded
175g/6oz Feta Cheese, crumbled
Method
Wash and trim the ends of the asparagus.
Cook in a pan of boiling water for 2-3 minutes or until just tender.
Drain the asparagus then plunge into a bowl of cold water. This will help to keep the asparagus a good bright green colour.
Place the balsamic vinegar, lemon juice and olive oil in a bowl.
Mix well, season with the black pepper.
Add the cherry tomatoes and new potatoes; toss in the dressing.
Place the asparagus on a serving plate and pour over the mixture.
Crumble over the feta cheese and basil leaves and serve.