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20 minutes
20 minutes
- 1 pound thick-stemmed asparagus, trimmed
- 4 ounces crumbled feta cheese (about 1 cup)
- 1 cup halved grape tomatoes
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, grated
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Shave asparagus into thin ribbons using a vegetable or julienne peeler, then place in a large bowl. Add feta, tomatoes, parsley, garlic, oil, and vinegar. Season with salt and pepper, then toss to combine.
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