I am seriously in love with asparagus. In love. So much, in fact, that I almost have a little Asparagus Envy.
It is truly everything I strive to be in life — tall, thin, sleek, versatile, luxurious yet balanced, full of life and flavor, wholesome, tall, thin, sleek. Did I say tall and thin? But seriously, it is the WHOLE package — inside and out.
The possibilities with asparagus really are endless. A while back I shared an Asian Style Asparagus recipe with shiitake mushrooms and sesame seeds for The Magazine of Yoga that was a terrific combination as well. This is the type of vegetable that all you need to know is how to cook it and then you can run wild with your imagination. It really couldn’t be any easier.
For this recipe, I didn’t measure out the ingredients exactly, so it is an approximation – feel free add as much or as little as you’d like of the ingredients.
- One bunch Asparagus
- 3/4 cup of Feta Cheese
- 1/4 cup chopped, marinated Sundried Tomatoes
- 1/4 cup toasted Walnuts
- 2-3 tbs good quality Balsamic vinegar
- salt and pepper
Trim the bottoms of your asparagus and then bring a medium pot of water to a boil. While the water is coming to a boil prepare an ice bath for after the asparagus cooks. (An ice bath is just a large bowl filled with cold water and ice – this will stop the asparagus from cooking as well as help it to keep the vibrant green color).
Once your water comes to a boil add the asparagus and cook just until the water comes back up to a boil (also known as blanching). If you want your asparagus a little more on the tender side, leave it in for just a minute or two longer. Once cooked, drain and place the asparagus immediately in the ice bath.
To finish, remove from water, drizzle with balsamic and other ingredients, season with salt and pepper as desired and serve.