Asparagus Tomato Salad With Feta Recipe 455

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
• Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
• Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
• Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
• Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
• Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

ANGEL HAIR WITH ASPARAGUS & TOMATOES

Steps:

• Trim asparagus& rinse in cold water.
• Remove the tips& set aside.
• Bias slice the rest of the stalk into 1- 1 1/2 inch pieces& set aside.
• Heat oil in a large skillet over medium heat.
• Add garlic& pepper; cook& stir for a minute.
• Add tomatoes; cook& stir for another 2 minutes.
• Add asparagus pieces, wine& salt; cook, uncovered, for 3 minutes.
• Add asparagus tips& continue cooking, uncovered, for another minute.
• Add butter& stir until melted.
• Meanwhile, cook pasta according to package directions.
• Drain well& serve topped with sauce& fresh basil.

ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING

Steps:

• Preheat oven to 450°F
• Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
• Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
• Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.

ASPARAGUS, YELLOW PEPPER & TOMATO SALAD

Steps:

• Put the asparagus pieces in a small strainer- then put that into a larger bowl with 1 inch of water on the bottom- microwave for 3 minutes. Immediately rinse in cold water.
• In a large bowl, combine asparagus, yellow pepper, tomatoes, parsley and sunflower seeds.
• In a small bowl, whisk together the olive oil, red wine vinegar, garlic, dijon mustard, salt & pepper.
• Drizzle dressing over salad and toss to coat.
• Chill.

ASPARAGUS & LENTIL SALAD WITH CRANBERRIES & CRUMBLED FETA

Steps:

• Finely grate the garlic and put in a bowl. Boil the lentils for 25 mins, and put the asparagus in a steamer over them for the last 5 mins until just tender.
• Meanwhile, put the onions, cranberries, oil and vinegar in the bowl with the garlic and stir well. When the lentils are ready, drain and toss them into the dressing with the tomatoes. Tip into plastic containers (for a packed lunch), or onto plates, then top with the asparagus and crumble over the feta. Drizzle with a little extra oil, if you like.

ASPARAGUS, PEA & FETA FRITTATA WITH ROAST TOMATOES

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
• Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
• Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.