georgehirschlifestyle.com
Springtime Warm Asparagus Salad
Makes four servings
1/4 cup Extra Virgin Olive oil
4 cups mixed salad greens, such as mesclun, frisee
& arugula
1/2 pound green asparagus, (about 16 pieces) ends
peeled
2 vine ripen tomatoes, quartered and seeded
4 cloves garlic, peeled & sliced thin
1 cup canned cannellini white beans, washed &
drained
1/2 cup feta cheese, crumbled
1/4 cup Calamata olives, pitted and sliced
juice of 1 lemon, plus lemon zest
2 teaspoons fresh thyme
Fresh ground black pepper
8 Crostini
Prepare the asparagus by cutting the stems from the
tips. Depending on the size of the stems cut into two
inch pieces. Reserve the tips.
Preheat a sauté pan. Add 2 Tablespoons olive oil,
garlic and stems. Cover and cook the stems for 3-4
minutes until they are slightly tender. Add in
asparagus tips, cover and cook two minutes. Add in
tomatoes, olives and beans only to slightly warm, do
not cook.
For the dressing:
Use remaining Olive oil
Lemon Juice & zest
Fresh thyme
Fresh ground black pepper
Mix all ingredients
Plate the greens, followed by the warm asparagus,
tomatoes and bean mixture. Top the salad with feta
cheese and dressing. Serve Crostini on side.
Crostini
8 slices of baguette bread, slice thin on bias
1 Tablespoon olive oil
1 Tablespoon Parmesan Cheese
fresh ground black pepper
4 Fresh basil leaves
Top bread slices with olive oil, cheese and pepper.
Toast 4-5 minutes in a 375 degree oven until light
brown. Top lightly with torn basil leaves.
Freshly
Optional serving suggestion: may be served with
grilled calamari, shrimp or scallops.
Picked
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