BECAUSE IT’S IMPORTANT & BECAUSE THE RIVERSIDE FARMERS’ MARKET TOLD YOU TO
4 cups cooked asparagus, 1/2″ pieces
1 cup chopped grape tomatoes
¼ cup chopped red onion
¼ cup crumbled feta cheese
2 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon olive oil
¼ teaspoon sea salt
1. Steam asparagus until crisp tender.
2. In a bowl, whisk together lemon juice, olive oil and sea salt. Add cheese, onions and tomatoes. Add asparagus while still hot and toss with other salad ingredients. Allow to stand until warm, toss again and serve while asparagus is still warm.
3. Serves 4.