It’s one of the happiest times of the gardening year when asparagus first pokes its dusty, purple-hued heads out of the ground. The peas are probably up, but they won’t gift a harvest until July. But asparagus, perennial friend that they are, dormant all winter and waiting for the first even slightly warm days, is the first to make it’s way to our plates.
This salad first appeared in Sugar and Salt: The Orange Book with snap peas in a leading role. But as already mentioned, snap peas will be a while, so asparagus, our fleeting friend, get to play center stage.
Asparagus, Almond and Feta Salad
1 bunch asparagus, cut into 1-inch lengths; about 2 to 3 cups
1/4 cup whole almonds, coarsely chopped
2 ounces crumbled feta cheese; about ¼ cup
3 ounces baby greens or mesclun mix; about 4 cups
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
pinch kosher salt
several grinds fresh black pepper
Bring a medium pot of salted water to a boil and add the asparagus for 1 to 2 minutes. Remove from water immediately and submerse in very cold water until chilled. Drain well. With your hands, gently combine all ingredients in a large salad bowl. Serve immediately.
Serves 4 (or 2 for a full meal)