steamed marshall's torbay asparagus, soft cheese, macadamia crumble, verjuice & 3drops extra virgin olive oil dressing

First make the dressing: simply mix the verjuice and olive oil together and season. Add chopped parsley. Crumble the feta and reserve. Heat the olive oil in frypan over moderate flame, add garlic, cook for 30 seconds, then toss in breadcrumbs and macadamia nuts, stirring over heat until golden brown, sprinkle over with thyme and a little seasoning, reserve.

Bring a large pot of salted water to boil, drop in asparagus spears, cook for 2 minutes and drain, keeping warm.Place asparagus spears out onto serving plates, sprinkle with crumbled feta, then generously pour over dressing, top with crumble and serve immediately, with 3Drops Sauvignon Blanc.....Yum!

Ingredients for 4 as a starter:

16 spears Marshalls Torbay Asparagus, peeled at base

150 grams soft (Bulgarian) sheep milk Feta

100 grams macadamia Kernels, crumbled coarsely

100 grams white breadcrumbs

A little 3Drops extra virgin olive oil for cooking breadcrumbs

1 clove garlic

Sprig thyme

50 ml verjuice

100 ml 3Drops extra Virgin Olive oil

1 tablespoon chopped chives

Sea salt and pepper