2 T lemon juice
1-1/2 T dijon mustard
3 T olive oil
1/4 c chopped basil
1/4 c chopped chives
1/4 c chopped cilantro
1 c chopped red onion
3/4 c toasted pine nuts
2 oz feta
salt and pepper to taste
~snap asparagus into 2 " lengths. (be sure to discard the bottom end)
~drop asparagus into a pot of boiling water.
~cook about 1 - 2".
~immediately drain and place into a bowl of ice water to cool.
~mix all of the rest of the ingredients together.
~add cooled asparagus and stir to coat.
serves 4-6
This is Linda E's recipe.
No comments:
Post a Comment