Preheat the oven to 190°C/170°C/Gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil.
Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side.
Roast for about 10 minutes, or until the asparagus is cooked through.
Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already.
Recipe courtesy of British Piccolo Cherry Tomatoes. British piccolo cherry tomatoes are a pocket-sized, perfectly-balanced, juicier and crunchier variety of tomato, grown from the highest quality seeds by talented and passionate growers, across the UK, consistently striving to offer the best quality in each bite. A premium choice, they are packed with healthy goodness, vitamins and minerals. Beautiful little rich red British piccolos are a great for cooking, and make a delicious snack. Visit PiccoloCherryTomato.co.uk