If you love fresh asparagus, or maybe you merely like it, this recipe will have you hooked. Perhaps your only experience with asparagus was asparagus in the can, the good news - fresh asparagus tastes NOTHING like canned asparagus.
Just in time for asparagus season, this guest favorite is nice as a side dish, or with the addition of a protein (grilled chicken or quinoa are my favorites), a perfect warm weather main dish.
- 2 lbs asparagus
- 2 garlic cloves
- 1 pint grape tomatoes
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tsp dijon mustard
- 2 tsp honey
- salt & pepper to taste
- 2/3 cup toasted walnuts or pecans
- ¾ cup Feta (or crumbled blue or goat cheese to add an interesting twist)
- Bring a large pot of water to a boil.
- Break asparagus into two inch pieces and add to boiling water and allow to boil until tender but crisp, about 4 to 5 minutes.
- Meanwhile, fill a large mixing bowl with ice water. Drain asparagus and place in ice water. Let rest about 10 seconds and drain well.
- Prepare vinaigrette - place vinegar in a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
- Pour into a small bowl, add olive oil, mustard, honey & garlic. Whisk together until well blended and season with salt and pepper. Set aside.
- Place asparagus in a large bowl with tomatoes, walnuts & ½ cup of the feta.
- Drizzle with vinaigrette and gently toss.
- Transfer to serving bowl and sprinkle with the remaining feta.
- Place in fridge until ready to serve. Make ahead of time for best flavor.