Add asparagus to a large frypan with 1/2 cup water. Cook 4-5 minutes or until tender but still bright green. Drain and refresh under cold water. Arrange asparagus and cherry tomatoes on a serving platter
Combine Sacla Capsicum Fig & Hazelnut Sauce with lemon and olive oil to make a dressing and drizzle over salad. Top with rocket and serve garnished with basil leaves and a sprinkling of black pepper
