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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âMy mom often makes this for guests. Colorful and healthy, it doesnât taste light because of the generous amount of cheese.â Melissa Sipherd - Salt Lake City, UT Ingredients:
1-1/2 cups cut fresh asparagus (1-inch pieces) |
3 medium tomatoes, seeded and chopped |
2 tablespoons balsamic vinegar |
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil |
1 tablespoon olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.
2. In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese. Yield: 6 servings.
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