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This delicious salad is so pretty and a great accompaniment to any dish. It is even great chilled overnight and served again with lunch the next day!

Dressing:

  • 2 lemons, juiced
  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1–2 teaspoons shallots, finely chopped
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper to taste
  • 2 tablespoons extra-virgin olive oil

Directions:
Combine all ingredients except for the olive oil in a food processor. Pulse until well mixed. Then slowly drizzle in your olive oil until well mixed.

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Salad:

  • 1 pound of asparagus spears, ends removed and stalks cut into thirds
  • 1/4 cup toasted pine nuts
  • 1/4 cup thinly sliced red onion
  • Feta cheese, crumbled
  • Sea salt and cracked pepper to taste

Directions:
Bring a large saucepan of water to boil over high heat. Add your asparagus into the water and cook for 2 minutes, or until bright green and tender. Drain the asparagus and immediately place it in an ice bath. This will stop the cooking process to keep that pretty green color and will chill the asparagus to keep it from becoming overly soft. After chilling for 10 minutes, drain the asparagus again and place the cut spears into a large bowl. Toss with pine nuts and red onion. Add your dressing in small amounts at a time so that you don’t overdress, but make sure it is coated evenly. Add feta crumbles and enjoy!

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