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Categories:Viewed: 67 - Published at: 7 years ago
Ingredients
- 2 lbs asparagus, small-tender ones,if possible
- 1 (12 ounce) jar roasted red peppers, cut in strips
- 1 can artichoke heart, quartered
- 1/2 cup chopped parsley
- 1 cup feta cheese, crumbled
- DRESSING
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons balsamic vinegar
- 1 tablespoon Dijon mustard
- salt & pepper
Method
- Wash and trim asparagus,disgarding the tough ends.
- Cut each spear into 3 pieces.
- Bring a large pot of water to a boil and cook asparagus about 2 minutes.
- Drain and rince in cool water to stop the cooking.
- Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl.
- Mix all of the dressing ingredients together and whisk to blend.
- Pour over asparagus mixture & toss.
- Chill several hours.
