Ingredients
- 1 1/2 lb medium asparagus
- 1 cucumber cut in half lengthwise and then cut into 1/2 inch slices
- 1 basket cherry tomatoes
- 1/2 medium red onion, cut into 1/4 inch slices
- 3/4 cup pitted Kalamata olives
- 1/4 cup nonpareil capers
- 2 tbls red wine vinegar
- 2 tbls extra-virgin olive oil
- salt and freshly ground pepper
- Parmesan cheese to taste, shredded
- Sourdough bread, sliced
- unsalted butter, room temperature
Directions
1) Snap off and discard the tough ends of asparagus. Snap each spear into three or four pieces. Bring a medium pot of water to boil (salted if desired). Prepare an ice bath. Boil asparagus until just tender, about 2 to 3 minutes. Drain asparagus and ice bath right away. Once asparagus is cooled, drain and place on dry, clean kitchen towel.
2) In a small bowl, whisk red wine vinegar and olive oil. Add salt and pepper to taste.
3) In a large bowl, combine and toss asparagus, cucumber, tomatoes, red onions, olives and capers. Add vinaigrette and toss again until salad is coated.
Sprinkle well with Parmesan if desired.
Serve with sour dough bread and butter.
Any leftover salad will remain fresh for up to three days in the refrigerator.
By Deeli from Richland, WA
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