Spring calls for fresh morning hikes up where everything is fresh and inviting…
This is the wild asparagus you find right there in the woods…place them in a cloth bag and once you bring them home…
If you have a barbeque, line them on a metal mesh basket, sprinkle plenty of thick sea salt and dried or fresh oregano and grill for a few minutes shaking them around.
Just perfect, this is the most delicious way to enjoy them, by hand, like crunchy chips. Oregano settles on them perfectly as they are already companions…since they grow side by side on the mountain, they are naturally bound together.
In this recipe fresh herbs and dressing poured over the blanched asparagus and some crumbled feta cheese on top make the perfect spring dish.
Wild Asparagus with Feta Cheese
⅓ cup virgin olive oil
2 tablespoons wine vinegar, white
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 garlic clove, crushed
sea salt, to taste
black pepper, freshly ground
700 g wild asparagus, remove the woody end (Note: wild asparagus is very thin)
350 g Feta cheese (hard), thinly sliced
1. For the dressing In a medium bowl add the olive oil, vinegar, dill, parsley, chives, and crushed garlic. Stir until combined.
2. For the asparagus In a large saucepan add plenty of water and salt. Boil.
Blanche the asparagus for one minute until tender. Drain and refresh the asparagus in cold water.
3. To serve Arrange on a serving plate. Top with sliced, Feta cheese. Drizzle the dressing over it just before serving.