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Green asparagus with dried tomatoes, feta and walnuts

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Ingredients for 2 servings:

  • 10 stalk(s) asparagus, green
  • salt and pepper
  • 6 tomatoes (tomato halves), dried, pickled in oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp vegetable broth
  • 1 pinch(s) of sugar
  • 2 tbsp oil from the tomatoes
  • 30 g feta cheese
  • 2 tbsp walnut kernels, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

appetizer

Wash the asparagus, peel the bottom third, and cook in the steamer for about eight minutes. Meanwhile, mix the balsamic vinegar with salt, pepper, sugar, and vegetable stock. Whisk in the oil. Dice the tomatoes. Roughly chop the walnuts. Toss the asparagus in the marinade. Sprinkle with the diced tomatoes, crumbled feta, and walnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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