Deeli's Asparagus Salad

Ingredients:

• 1 1/2 lb. medium asparagus
• 1 cucumber
• 1 basket cherry tomatoes
• 1/2 medium red onion
• 3/4 cup pitted Kalamata olives
• 1/4 cup nonpareil capers
• 2 Tbsp. red wine vinegar
• 2 Tbsp. extra-virgin olive oil
• salt and freshly ground pepper
• Parmesan cheese to taste, shredded
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• 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).
2. Prepare an ice bath. Boil asparagus until just tender, about 2 to 3 minutes. Drain asparagus and ice bath right away.
3. Once asparagus is cooled, drain and place on dry, clean kitchen towel.
4. In a small bowl, whisk red wine vinegar and olive oil. Add salt and pepper to taste.
5. Cut cucumber in half lengthwise and then cut into 1/2 inch slices. Cut red onion into 1/4 inch slices.
6. 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.
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7. Serve with sour dough bread and butter.

Note: Any leftover salad will remain fresh for up to three days in the refrigerator.

By Deeli from Richland, WA