Asparagus salad with feta and almonds
Ingredients:
2 bunches thick asparagus spears (approx. 2 lbs)
Zest of ½ lemon
2 Tbsp lemon juice
2 Tbsp white wine vinegar
2 tsp minced shallot
sea salt and black pepper to taste
⅓ cup extra virgin olive oil
¼ chopped roasted almonds
½ cup diced feta cheese
Directions:
1. On a hot grill, place 12 asparagus spears and cook, turning often,until tender.
2. To make the vinaigrette, combine the lemon juice and zest, the white wine vinegar, the shallot as well as the salt and pepper. Add the olive oil and adjust the seasoning to taste.
3. With a vegetable peeler, slice the remaining asparagus into long strips and place in a large bowl. Add the feta and almonds. Toss with the vinaigrette.
4. To serve this dish, place the asparagus ribbons on a salad plate, top with grilled asparagus spears and extra vinaigrette.
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