halloumi & baby asparagus

11th August 2010

I found the cutest bundles of baby asparagus the other day, and just had to purchase them.   The next choice was what to do with something so special.  Something simple in flavour and combination.  A quick panfry with a few other ingredients so as not to hide the tenderness of the stalks was needed.  Red capsicum shaved halloumi strips, squeeze of lemon, fresh cracked pepper and a handful of mint leaves all tossed in for a tasty snack to highlight those cute little stalks.

baby asparagus mint & halloumi

Serves 1 – 2


1 bundle of baby asparagus, whole with ends trimmed

½ red capsicum, cut in strips

6 shaved strips of halloumi (vegetable peeler lengthwise)

½ lemon, juiced

fresh cracked black pepper

a handful of fresh mint leaves, torn


1.  In a non-stick pan, pan-fry asparagus for a few minutes.

2.  Add in capsicum strips – pan-fry, tossing for a few minutes more.

3.  Add halloumi strips; when halloumi has browned, add lemon juice, black pepper and let cook for a minute longer, then remove from heat and toss in mint leaves.

Serve as a side dish for two or a tasty snack for one.

Goodness shared from Donna

Print Friendly, PDF & Email

1 comment

  • Piedro

    I discovered halloumi a few years ago as I moved to Cyprus, never heard of it before. But straight away I fell in love with that delicious cheese that is so versatile and gives its special note to so many dishes. Very often we try new halloumi recipes and there is not one week since then, that we won’t have at least one meal with halloumi, not to speak about BBQs, where having halloumi is a must.
    Thank you for sharing this recipe and giving me a new idea.

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie