By Rebecca Fending
With asparagus in season, April and May is the time to enjoy this spring vegetable. Whether it’s oven roasted or used in a cold and refreshing salad like this, asparagus is a great way to add more green to your plate.
Asparagus, Tomato and Feta Salad
2 pounds fresh asparagus (medium thickness), ends trimmed, remaining diced into 2-inch pieces
1 (10.5 oz.) pkg. grape tomatoes, halved
2/3 cup chopped walnuts, toasted
4 oz. feta cheese, crumbled (scant 1 cup)
Balsamic vinegar or glaze, to taste
1. Bring a large pot of water to a boil. Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
2. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
3. Transfer to a bowl with tomatoes and walnuts. Drizzle balsamic over top and toss lightly.
4. Sprinkle over half of the feta then plate and top with remaining feta. Refrigerate for 2 hours before serving.