It’s asparagus season here in Ontario and I came up with this salad quite by accident. We had stopped into a Longos when we were last in Toronto as they seem to be the only place in Canada where I can find the mint tea blend that I like.
We knew that we’d be getting back to London fairly close to supper time and I wanted some quick things to put supper together with. There was a citrus asparagus with feta dish in the take and bake section of the deli. They were charging dearly for it, but we all love asparagus so I bought a small container to go with the rest of things we were picking up.
While I was getting supper ready, I took a quick bite of the asparagus and decided not to bother heating it but to serve it raw.
Dave thought it needed something extra so he poured a little balsamic dressing on his portion and we all decided we like it even better that way. We also decided that it needed more feta cheese, as well.
They had asparagus on sale this week so it was time to make our own version. With just three ingredients, I almost hesitate to even call this a recipe but here it is any way.
Recipe for Spring Fresh Asparagus Salad
(Served three adults as a side dish with no leftovers!)
Young Asparagus Stalks (Approximately half a pound.. I bought a large bunch and saved half for another meal)
Feta cheese (crumbled)
1 to 2 tbsp of balsamic vinaigrette dressing
Rinse the asparagus thoroughly in cold water. Break off the ends of the asparagus and cut into bite sized pieces.
Toss in a bowl with feta cheese and balsamic vinaigrette dressing.
Cover and place in the fridge while you are preparing the rest of your meal.
Serve and enjoy!
In case you’re wondering… the pork chops have been topped with a generous spoonful of unsweetened apple sauce as I love the flavour combination of apple and pork.
Edited to add in response to a reader’s question: The asparagus are served raw. No need to cook them first. Just rinse them thoroughly with cold water (to remove any dirt or sand) and chop them into bite sized pieces for the salad.