This is a salad I made for Easter dinner this year and it was a hit!
Ingredients and Directions:
2 lbs. fresh asparagus
1 garlic clove, minced
1 shallot, minced or 1/8 C minced white onion
1 Tbs. Balsamic vinegar
2 Tbs. white wine vinegar
2 Tbs. Dijon mustard
About 1/2 C olive oil (add until dressing is the consistency and taste you prefer)
salt and pepper to taste
pinch of sugar (optional and depends on your vinegar)
2 tomatoes, seeded and chopped (cherry tomatoes don't need seeding)
1/3 C feta cheese, crumbled
Trim tough ends from asparagus, cut stalks into 2 inch pieces, blanch in hot water or in the microwave, and then plunge into ice water to stop the cooking. You want them to be tender but still crisp. Remove asparagus from the ice water and dry thoroughly by wrapping in paper towels.
To make the dressing, whisk together all remaining ingredients except for tomatoes and feta. You can also make the dressing in a shaker jar or a small food processor.
Toss together asparagus and tomatoes; drizzle vinaigrette over top and mix gently; sprinkle feta over top and serve. Makes 8 servings.
