Asparagus Summer Salad
2 lbs. thick asparagus cut into 2 inch pieces
2 tbsp each fresh lemon juice and Dijon mustard
3 tbsp olive oil
1/4 cup each each (we didn't measure) chopped fresh basil, chives, and cilantro
1 cup (we used 1/2 the onion) thinly sliced red onion
3/4 cup (we used 1/2 cup) toasted pine nuts
2 oz. feta cheese crumbled (we used herbed goat cheese)
1/2 tsp each salt and freshly ground black pepper
1. Bring a large saucepan of water to a boil. Drop asparagus into water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool to the touch.
2. In a large bowl whisk together lemon juice, mustard, oil and herbs. Add asparagus, onion, pine nuts, feta, salt and pepper, and stir to combine.
Serves 6 (according to the recipe. Paul and I split the salad with a small loaf of crusty bread, and a nice bottle of wine.)