Chopped Asparagus Salad
Prep Time: 25 minutes
Total Time: 15 minutes
Servings: 8
Make this easy, salad when spring asparagus is plentiful. Yum!
Ingredients:
1/2 pound asparagus, trimmed
one 15 Oz. can chickpeas, rinsed and drained
1 carrot, peeled and chopped
5 radishes, trimmed and coarsely chopped
1 english cucumber, chopped
1/2 cup red onion, chopped
1/2 cup cherry tomato halves, cut in quarters
1/2 cup colorful bell peppers, chopped
1/2 cup black olives
1/4 cup roasted red peppers, chopped
salt and pepper, to taste
1/2 cup crumbled feta cheese
fresh thyme, for garnish
For the Dressing:
1/4 cup extra virgin olive oil
1/8 cup champagne vinegar, or your favorite
juice of 1/2 lemon
1/4 tsp dried thyme
pinch of salt and pepper
Directions:
Blanch the asparagus, bring a pan of water to a boil, plunge the asparagus in, and remove it in 60 seconds.
Rinse in cold water, or drop the asparagus into a bowl of ice water to stop the cooking and preserve the color. Once completely cold, dry on a clean towel.
Slice the asparagus stalks into 2" pieces, on the diagonal.
Add the asparagus, chickpeas, carrots, radishes, cukes, onions, tomatoes, peppers, and olives to a large mixing bowl.
Toss with enough dressing to thoroughly moisten, and season with salt and pepper to taste.
Let the salad chill in the refrigerator until ready to serve, give it at least an hour.
For the Dressing:
Whisk together the ingredients and taste to adjust any of them.
Toss the salad and add more dressing if needed, then transfer to a serving bowl, and top with the feta cheese and fresh thyme. Enjoy!
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