There have been plenty of indicators that spring’s in full bloom. We’ve had the proverbial April showers, Peeps have appeared (and just as quickly disappeared) from supermarket shelves, and all those wildflowers popping up? Yeah, pure loveliness. But the best indicator, for me, is the first sight of asparagus at the farmers market. This wonderfully distinct veggie is at its prime right now, which means that it’s the perfect time to serve this gorgeous salad at your next soiree. Seriously, guys, it’s springtime in a bowl. Get it while it’s good, and before spring disappears!
Asparagus Green Bean Walnut Feta Melange with Herb White Balsamic Vinaigrette
asparagus, cut into 1” pieces, blanched and shocked and drained
green beans, cut into 1” pieces, blanched and shocked and drained
walnuts, toasted and roughly chopped
Herb White Balsamic Vinaigrette Ingredients:
white balsamic vinegar
shallot, finely minced
herbs, finely chopped
salt and pepper to taste
Soak shallots in white balsamic vinegar for 10 minutes. Then add rest of ingredients. No need to whisk. Season to taste with salt and pepper.
Toss green beans and asparagus with dressing. Garnish with feta and walnuts.