This delectable dish has become a fast favorite. It's quick, easy, and you can make some changes to alter the flavor. Almost all of the ingredients come from the garden.
1. Blanch the asparagus. (Blanch = boil just for a few minutes until bright green, then place in a bowl of ice cold water to stop the cooking.)
2. While the asperagus are cooling, chop up 1/2 of a small red onion and a handful of cherry tomatoes in half.
3. Chop up several leaves of fresh basil.
4. Layer onions, tomatoes and basil on the asparagus and drizzle with the dressing of your choice (so far I've tried balsamic and italian).
5. Optional add-ons: goat cheese crumbles (I think this is not optional, as it is delicious), pine nuts (definitely optional, as it is expensive), oregano
6. ENJOY!
2 comments:
Hey Kristy,
2 things.
a. that looks yummy.
b. I have a blog.
I would LOVE for you to try this salad with my Corduroy Road dressing. Those are the very ingredients we recommend to put in the pasta salad that the dressing was designed for. I found your site from your comment on "feed me drink me".
Good work, Lady!
Post a Comment