What's not to love about asparagus and feta?

Thursday, March 5, 2009

So I have an abundance of fresh chives and I've been wondering what I'm going to do with them so they don't go to waste. I came across this recipe and I just have to say Yum-O! Tho, with only 2 tbsp chives, I think I'll be needin' a few more ideas. Let me know if you have any good ones :]

Spring Asparagus Salad
by: Kathy Gunst

A light, fresh salad to celebrate the flavors of spring. Serve with crusty bread.
1 pound fresh asparagus, ends trimmed
3 tablespoons red wine vinegar
6 tablespoons olive oil
Salt and pepper
2 tablespoons chopped fresh chives, optional
1/4 cup crumbled bacon
1 tablespoon chopped scallions
1/2 cup crumbled feta cheese
In a large skillet, bring 2 inches of water to a boil over high heat. Add the asparagus and cook about 6 minutes, or until soft but not limp. Drain under cold running water and then drain again. Place on a serving plate. Whisk together the vinegar, oil, salt, and pepper. Stir in the chives (if using), pickles, and scallions. Spoon the dressing over the asparagus and top with the feta cheese. Serve cold or at room temperature. (Makes 4 servings)


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