GREEK ASPARAGUS SALAD

Greek Asparagus Salad image

Provided by Nick Monfire

Time 20m

Number Of Ingredients 8

1 lb fresh asparagus
1 large garden fresh tomato cut into slices
1/2 small red onion sliced thinly
2 oz feta cheese
2 Tbsp aged balsamic vinegar
3 Tbsp extra virgin olive oil
1 pinch Greek seasoning or oregano
15 pitted Greek olives

Steps:

1. Bring 2 quarts of water to a boil in a medium pot. Meanwhile, lay asparagus (keep rubberband on) down and cut off 1 inch off the bottom and discard. Then cut remaining asparagus into 4 equal lengths.
2. You should have 4 separate piles of asparagus. Add the bottom pile (thickest) to the boiling water for 30 seconds. Then add the next thickest pile for 30 seconds. Then the next thickest pile for 30 seconds followed by the tips for 30 seconds.
3. Drain asparagus in a colander and rinse under cold water and set aside to allow further draining.
4. In a large bowl add the asparagus, onion, olives, balsamic and olive oil. Mix to incorporate. Add feta cheese. Refrigerate for a few hrs (24 is best).
5. Lay tomatoes on a plate in a circular fashion and spoon over the asparagus salad. Sprinkle the seasoning over each salad.