Greek Asparagus Salad

By margiekyle

Ingredients

• 1 lb fresh asparagus
• 1 large garden fresh tomato cut into slices
• 1/2 small red onion sliced thinly
• 2 oz feta cheese
• 2 Tbsp aged balsamic vinegar
• 3 Tbsp extra virgin olive oil
• 1 pinch Greek seasoning or oregano
• 15 pitted Greek olives

Details

Preparation time 20mins
Cooking time 20mins
Adapted from justapinch.com

Preparation

Step 1

Bring 2 quarts of water to a boil in a medium pot.

Meanwhile lay asparagus (keep rubberband on) down and cut off 1 inch off the bottom and discard. Then cut remaining asparagus into 4 equal lengths.

You should have 4 separate piles of asparagus. Add the bottom pile (thickest) to the boiling water for 30 seconds. Then add the next thickest pile for 30 seconds. Then the next thickest pile for 30 seconds followed by the tips for 30 seconds.

Drain asparagus in a colander and rinse under cold water and set aside to allow further draining.

In a large bowl add the asparagus,onion,olives,balsamic and olive oil. Mix to incorporate. Add feta cheese. Refrigerate for a few hrs (24 is best).

Lay tomatoes on a plate in a circular fashion and spoon over the asparagus salad. Sprinkle the seasoning over each salad.