Ingredients
1 tbsp. kosher salt
1/2 bunch medium asparagus (6 to 8 stalks)
1/2 c. feta cheese
1 tbsp. Italian flat-leaf parsley
1 clove garlic
2 tbsp. red wine vinegar
1/4 c. Extra virgin olive oil
salt and pepper
Preparation
Step 1Fill a medium saucepan with water, add a scant tablespoon of salt, and bring to a boil over high heat. Fill a bowl with ice water. While the water is heating, snap off the ends of the asparagus and peel the stems (if your asparagus is fairly tender, you can skip peeling the ends).Step 2When the water reaches a boil, add the asparagus to the pot. Cook until the spears are slightly tender and bright green, about 4 to 6 minutes. (If you have thin, tender asparagus, cook for just 1 to 2 minutes.) Don’t overcook. Use tongs to transfer the asparagus to the bowl of ice water. As soon as they’re cool, remove the spears from the water, place on a plate covered with a clean dish towel or paper towels, and gently pat dry.Step 3Slice the stalks on the bias into pieces about 1 1/2-inch long. In a medium-sized bowl, gently toss the asparagus, feta, parsley, garlic, vinegar, and olive oil. Season with salt and pepper to taste.
