- 5-6 stalks of young asparagus
- 3 thin slices of onion
- 10 grapes cut in half
- 2 tbsp of feta
- 1/2 tsp of mustard
- 1 tbsp of seasoned vinegar
- salt and pepper to taste
Set oven to broil and prepare the asparagus and onion.
This flavorful and zesty salad takes about 15 minutes from start to finish. The first thing for a single serving is to cut 5 or 6 asparagus stalks in half lengthwise and then in thirds. This is with young, fresh asparagus. Late season asparagus, you will want to cut in quarters lengthwise so you have nice thin stalks.
After I cut the asparagus, I cut three slices of onion crosswise, so I could separate the individual rings and drop them in a baking pan with the asparagus. I used my paella pan because I use it for everything practically. I did not add any oil or salt as I do when I roast vegetables. I wanted to broil just until they began to brown, not until they were cooked through.
When they are browned, put on a salad plate. Cut a few grapes in half and toss on top of the veggies with a couple tablespoons of feta cheese.
While the veggies were broiling, I mixed up a couple tablespoons of seasoned rice vinegar with a bit of mustard (1/2 tsp) and some salt and pepper. I added that on top of everything right before serving.
The blend of flavors are delicious. The asparagus is fresh and light with a bit of sweetness from the onions and grape. The feta adds a nice bit of fat and creaminess and the mustard vinaigrette blended the flavors perfectly.