Try this: Asparagus Summer Salad
Shannon and I saw this in the latest edition of Sunset Magazine and decided to try it. Um, yeah, it's definitely making it to each of our recipe books. I wish that I could find a picture of it, because in addition to tasting fantastic and being super easy to prep, it's a really pretty salad. :) It was my favorite part of dinner last night and I can't wait to make it again.
SERVES: 6 TIME: 20 minutes (plus some time to chill in the fridge before eating)
2 lbs. thick asparagus, cut into 2-in. pieces
2 tbsp. each fresh lemon juice and Dijon mustard
3 tbsp. olive oil
1/4 cup each chopped fresh basil, chives, and cilantro
1 cup thinly sliced red onion
3/4 cup toasted pine nuts
2 oz. feta cheese, crumbled (1/2 cup)
1/2 tsp. each salt and freshly ground black pepper
1. Bring a large saucepan of water to a boil. Drop asparagus into water
and cook until bright green and slightly softened, 1 to 2 minutes. Drain
asparagus and rinse with very cold water until cool to the touch.
2. In a large bowl, whisk together lemon juice, mustard, oil, and herbs.
Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to
PER SERVING 227 CAL., 71% (162 CAL.) FROM FAT; 9.7 G PROTEIN; 18 G FAT
(3.7 G SAT.); 10 G CARBO (2.7 G FIBER); 425 MG SODIUM; 8.4 MG CHOL.