Fresh and Local this time of year, Asparagus is a lovely and healthy way to dress up a meal. Asparagus is low sodium, high fiber, and is a good source of Vitamins A, C and Iron.
2 lbs green asparagus
salt and sugar
9 oz cherry tomatoes
4 tablespoons LG med robust Extra Virgin Olive OIl
2 tablespoons LG White Balsamic Vinegar (I like Sicialian Lemon, and Oregano)
5 oz Feta Cheese
Basil for garnish
fresh cracked pepper
Remove tough ends. Cook the asparagus in sugar and salted water, for 10 mins, until just cooked. Immediately place in ice water to cool.
Cut tomatoes in half
Beat oil and vinegar with salt, sugar and pepper to taste
Mix asparagus and tomatoes together in a bowl and drizzle with vinaigrette. Marinade for 30 minutes.
Arrange the asparagus and tomato on serving platter, sprinkle with Feta and Basil leaves.
Serve with grilled French bread.
This is as close to the original that I could find. Many versions including pine nuts and peppers have been prepared in my kitchen. Making it your own, is half the fun.