Asparagus Salad With Croutons

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Asparagus
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Red-wine vinegar
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Red onion - halved, and (small) thinly sliced
2 cups	60g / 2.1oz	Croutons
1/2 cup	73g / 2.6oz	Crumbled feta cheese - (optional)

Recipe Instructions

Bring large saucepan of lightly salted water to a boil. Peel bottom half of each asparagus stalk, then cut spears into 4 sections. Drop asparagus into boiling water, return to a boil and cook 3 minutes. Immediately drain asparagus, rinse under cold running water and spread out on baking sheet to dry.

In shallow serving bowl, combine oil, vinegar and mustard and whisk until well blended. Add asparagus and red onion, and salt and pepper to taste; toss well. Serve immediately or cover and refrigerate until ready to serve.  Just before serving, add croutons and toss well. Garnish with feta cheese if desired.

Source:
"Vegetarian Times, June 2002"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.