Asparagus and Feta Salad
The perfect time to prepare this beautiful asparagus and feta salad is when Quebec's asparagus season is in full swing. To add flavour, add some lemon zest!
Preparation
17 min
Total
42 min
1
Serving
MADE WITH
Bon Matin® La mie de l’artisan™ Oat and Quinoa Bread
Ingredients
- 2 slices of Bon Matin™ La mie de l’artisan™ Oat and Quinoa Bread
- 2 tsp (10 mL) of olive oil
- 3 tbsp (45 mL) of olive oil
- 2 tsp (10 mL) of italian spices
- 2 pounds of medium asparagus cut into pieces or whole
- 2 cups (500 mL) of trimmed sweet peas
- 1 cup (250 mL) of crumbled feta cheese
- 1 cup (250 mL) of cherry tomatoes cut in half
- Lemon zest
- 3 tbsp (45 mL) of slivered almonds
- 2 tbsp (30 mL) of cider vinegar
- 1 tsp (5 mL) of maple syrup
- 2 1/2 tbsp (37.5 mL) of lemon juice
- 1 large garlic clove, finely chopped
- 1 tsp (5 mL) of dried oregano
- Salt and pepper
Preparation
- Preheat the oven to 350°F (180°C).
- Cut the bread slices into small squares.
- Place the bread pieces on a parchment paper-lined baking sheet.
- Drizzle with olive oil and stir well so it can be distributed evenly on the bread pieces.
- Sprinkle with Italian spices, salt and pepper. Mix again.
- Bake them for 20 minutes on the center of the oven or until golden brown. Take a look from time to time. Set aside.
- Blanch the asparagus in salted water for 2 minutes.
- Drain and place the asparagus in ice water so they can stop cooking.
- In a frying pan, put 1 tbsp of olive oil and heat it.
- Sear the asparagus for 3 to 4 minutes. They must be cooked, but still crunchy at the same time. Let cool.
- In a small bowl or a Mason jar, combine all the ingredients for the dressing. Set aside.
- In a serving dish, place the asparagus and sweet peas.
- Garnish with feta cheese and cherry tomatoes.
- Drizzle with dressing.
- Sprinkle with lemon zest, croutons and almonds.
- Salt and pepper.
