Mediteranean Asparagus Salad

My salad ideas usually come from what I have in the fridge or pantry. When I grocery shop I write on my list "salad toppings", which usually consist of some kind of crumbled cheese, nuts or dried fruit, and smaller size veggies or fruit that I don't have to cut up, like edamame or grape tomatoes, or just grapes.

My first stop is always at the Farmers Market though. How can you beat local, fresh, in season, affordable fruits and veggies! Sounds like a dream come true especially since it's less than a 5 minute drive from the house! Oh how I'll miss this place when we're gone. Anyways, back at the Farmers Market I found some great looking asparagus and a beautiful head of butter lettuce. I don't know about you, but I prefer the thin asparagus apposed to the thicker ones. Something about it... kinda like skinny french fries versus the thicker ones. I haven't pinpointed what that desirable quality is yet.

Here's the latest dish!





Mediterranean Asparagus Salad (Mediterranean because of the Feta .. I guess)

Ingredients for Salad:
  • Head of butter lettuce , or any other lettuce really. 
  • Asparagus, preferably the thin kind
  • Tomatoes
  • Crumbled feta cheese
Directions for Asparagus: Add some olive oil and butter to a pan over medium heat. Add asparagus and saute for about 5 or so minutes, longer if you like less crunch. When you're about finished cooking, add a clove or two of pressed garlic. Saute for another minute or so and when complete cut into thirds. Like I mentioned in my last salad post, I mix the lettuce with the dressing separately, divide on to plates, and then put the toppings on each serving.

Ingredients for  Vinaigrette:
  • 1 clove chopped garlic 
  • 1/2 t. dry mustard
  • 1 T. brown sugar
  • 4 oz. white wine vinegar
  • 1 oz. olive oil



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