Mike Garten
No longer just a salad topping, creamy feta cheese stars in the vinaigrette itself, with subtly sweet rice vinegar, shallot, and mint.
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Yields:
4
servings
Total Time:
0
hours
20
mins
tbsp.
olive oil, divided
small shallot, finely chopped
c.
fresh mint, finely chopped
tbsp.
fresh dill, roughly chopped
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- Heat oven to 425°F. On a small rimmed baking sheet, toss asparagus with 1 tablespoon oil and ¼ teaspoon each salt and pepper. Roast until just tender, 8 to 12 minutes; transfer to platter.
- Meanwhile, in small bowl, combine vinegar, shallot and ¼ teaspoon each salt and pepper. Let sit, tossing occasionally, until asparagus is done.
- Stir remaining tablespoon oil into shallot mixture, then gently toss with mint and feta. Spoon over asparagus and sprinkle with dill.
NUTRITIONAL INFORMATION (per serving): About 130 calories, 10 g fat (3 g saturated), 5 g protein, 395 mg sodium, 7 g carbohydrates, 3 g fiber
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Source : Goodhousekeeping
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