Name: Asparagus Salad Garlic and Feta
Ingredients: 1 bunch of asparagus (about 30 spears); ¼ tsp coarse sea salt; 1 clove of garlic, minced; ¼ cup extra-virgin Greek olive oil; zest of 1 lemon; juice of 1/2 lemon; 5-6 sprigs of thyme leaves (or 1 tsp dried Greek oregano); ¼ cup freshly chopped parsley; fresh ground pepper to taste; ½ cup crumbled Feta cheese

Yields 4 servings.

1 bunch of asparagus (about 30 spears)

¼ tsp coarse sea salt

1 clove of garlic, minced

¼ cup extra-virgin Greek olive oil

zest of 1 lemon

juice of 1/2 lemon

5-6 sprigs of thyme leaves (or 1 tsp dried Greek oregano)

¼ cup freshly chopped parsley

fresh ground pepper to taste

½ cup crumbled Feta cheese

Rinse the asparagus under cold water and drain/pat-dry. Snap-off and discard the woody ends. Shave the asparagus spears thinly with a box grater or vegetable peeler. Place in a bowl with the coarse sea salt and lemon juice and allow to sit for 15 minutes (the salt and lemon juice will cure the asparagus).

Add the minced garlic, lemon zest, olive oil, parsley and fresh thyme leaves and gently toss. Adjust seasoning, top with fresh ground pepper, crumbled Feta cheese and a drizzle of extra-virgin olive oil. Serve immediately.

Credit: http://www.kalofagas.ca/2011/04/06/asparagus-salad-in-the-raw/

Ingredients