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Ingredients
- 500 g green asparagus
- 8 cherry tomatoes
- 1/2 red onion
- 130 g feta (100 g for salad, 30 g for dressing)
- 1 garlic clove
- 1/2 lemon (squeezed)
- 3 tbsp extra virgin olive oil
- 1 tbsp mustard (medium hot)
- 1 tsp maple syrup
- Salt
- Pepper
Method
- 1Wash 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.
- 2Quarter the tomatoes. Finely chop the onion, crumble the feta. Add everything to a bowl with the asparagus.
- 3For 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.
