Asparagus-Feta Salsa Verde

1. 1

   Fill a medium saucepan with water, add a scant tablespoon of salt, and bring to a boil over high heat.

2. 2

   Fill a bowl with ice water.

3. 3

   While the water is heating, snap off the ends of the asparagus and peel the stems (if your asparagus is fairly tender, you can skip peeling the ends).

4. 4

   When the water reaches a boil, add the asparagus to the pot.

5. 5

   Cook until the spears are slightly tender and bright green, about 4 to 6 minutes.

6. 6

   (If you have thin, tender asparagus, cook for just 1 to 2 minutes.)

7. 7

   Don't overcook.

8. 8

   Use tongs to transfer the asparagus to the bowl of ice water.

9. 9

   As soon as theyre cool, remove the spears from the water, place on a plate covered with a clean dish towel or paper towels, and gently pat dry.

10. 10

    Slice the stalks on the bias into pieces about 1 1/2-inch long.

11. 11

    In a medium-sized bowl, gently toss the asparagus, feta, parsley, garlic, vinegar, and olive oil.

12. 12

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.