I came down the stairs this morning at my normal time, just before 6 am, and low and behold, it was light outside. The sun is back! Spring! And then when I walked outside just an hour later, there were 2 birds perched just outside the house. AND, the trees were budding. Somehow, someway, spring found us. Even in the negative temperatures. Even in the snow.
Once March hits, I'm on the lookout for spring recipes. I don't care if it's officially spring or not. We are eating spring food. I found this recipe a few weeks ago (click here for original recipe), and could not wait to try it. We love asparagus and we love Greek salads. Of course we would love them both tossed together. This salad is way too easy, and while I'm sure it is meant as a refreshing side dish to a much meatier main course, Jeremy and I devoured the whole thing for supper. I mean like 3 bowls each of these refreshing veggies. Yum. No main dish needed.
Here's what you need.
2 lbs. asparagus, rinse, and trimmed (woody part snapped off)
1 yellow pepper, cut into bite sized pieces
1 cucumber, sliced
1/2 red onion, diced (I used slightly less than this because I don't like things to onion-y)
1 pint cherry tomatoes, sliced in half
2-3 Tablespoons olive oil
1 Tablespoon lemon juice (more or less)
1 cup Kalamata olives (less if you want)
Feta cheese (optional)
Sea salt, and freshly ground black pepper
Step One: Prepare the asparagus (snap woody ends off). Drizzle with 1-2 Tablespoons of olive oil and then bake at 425 degrees, F. for 12-15 minutes.
While the asparagus cooks away, chop up your other ingredients: cucumber, tomato, pepper, red onions, and olives (I just threw the olives in whole).
When the asparagus comes out, let it cool, then chop that into about 1 inch pieces.
I did not follow the original recipe for the dressing (I left out the garlic). I just drizzled olive oil and lemon juice over the top and then seasoned with salt and pepper. It is the easiest, simplest, tastiest way to dress up some fresh vegetables.
Top with feta cheese (if you wish).
And that's a wrap!
Tis the season for asparagus recipes. Here are a couple I've posted before.
Chicken and Asparagus Chowder
Roasted Asparagus with Garlic