recipe:
*two bunches of fresh asparagus
*4-6 small radishes quartered or sliced
*one cucumber sliced or course chopped
*cherry tomatoes quartered (as many as you like)
*two cloves of garlic minced
*feta cheese
*olive oil
*basalmic vinegar
*salt and pepper to taste
directions:
cut apsargus crosswise (I cut the asparagus four times crosswise,then discarded the tough ends) blanch in boiling water for two minutes only, drain. Dump asparagus into cold, cold water to stop cooking-then drain again. In bowl combine all veggies and garlic. Combine quarter cup of vinegar with quarter cup of olive oil. Pour dressing over salad, then add feta cheese (about half a cup or more if you like, I love feta cheese-its one of our fridge staples). Add salt and pepper to taste and mix salad.
We enjoyed this salad tonight, and I'll be making again real soon-just as soon as I get myself back to the market (and before asparagus season ends).