Asparagus Salad with Green Asparagus and Feta Dressing

Wash the asparagus and cut off the woody ends. Cut the spears diagonally into thirds and cook in a pot of salted water for approx. 3 minutes. Then transfer to a bowl with cold water and ice cubes to preserve the asparagus's vibrant green color. Afterwards, pat dry.

Quarter the tomatoes. Finely chop the onion, crumble the feta. Add everything to a bowl with the asparagus.

For the dressing, finely crumble the feta, chop the garlic clove. Then mix or blend all ingredients into a dressing. Fold the dressing into the salad.