Source: Recipe adapted from Cooking from the Hip by Cat Cora; Houghton Mifflin Company, 2007
Transform simple grilled meats or fish by serving this fresh, green salsa from a sauce bar or in a condiment caddy on the table. This recipe can make use of less-than-perfect asparagus, as they get sliced and mixed with other ingredients.
1 bunch medium asparagus
1 cup crumbled feta cheese
2 tbsp. chopped fresh flat-leaf parsley
1-2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and freshly ground pepper
1. Fill medium saucepan with salted water; bring to a boil over high heat. Fill large bowl with ice water.
2. Meanwhile, snap off tough ends of asparagus and peel stems. (If asparagus is slender and tender, skip peeling step.)
3. Add asparagus to boiling water; cook until spears are slightly tender and bright green, 4-6 minutes. (If asparagus are thin and tender, cook just 1-2 minutes; don’t overcook.) With tongs, transfer asparagus to bowl of ice water to cool.
4. Remove spears from water; pat dry. Slice spears on bias into 1 1/2-inch pieces. In medium bowl, combine asparagus pieces with feta, parsley and garlic. Whisk olive oil and vinegar; toss with asparagus mixture. Season with salt and pepper to taste.