Asparagus delivers delightful spring flavor in
this hearty side salad. Served warm, it
includes a wonderful mix of fresh-tasting
Ingredients:
1 pound fresh asparagus, trimmed
and cut into 3/4-inch pieces
2 medium onions, halved and thinly
sliced
1 small fennel bulb, sliced
2 tablespoons olive oil
8 ounces uncooked penne pasta
4 medium tomatoes, seeded and
diced
12 pitted Greek olives, sliced
1 cup minced fresh parsley
VINAIGRETTE:
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta
cheese
Place asparagus, onions and fennel in a
15-in. x 10-in. x 1-in. baking pan. Drizzle
with oil; toss to coat. Bake at 400° for 20-
25 minutes or until lightly browned and
crisp-tender, stirring occasionally.
Meanwhile, cook pasta according to
package directions. Drain and place in a
large serving bowl. Add the tomatoes,
olives, parsley and roasted vegetables.
In a small bowl, whisk the oil, lemon
juice, garlic, mustard, salt and pepper until
blended. Drizzle over salad and toss to
coat. Sprinkle with feta cheese.
Read More...
this hearty side salad. Served warm, it
includes a wonderful mix of fresh-tasting
Ingredients:
1 pound fresh asparagus, trimmed
and cut into 3/4-inch pieces
2 medium onions, halved and thinly
sliced
1 small fennel bulb, sliced
2 tablespoons olive oil
8 ounces uncooked penne pasta
4 medium tomatoes, seeded and
diced
12 pitted Greek olives, sliced
1 cup minced fresh parsley
VINAIGRETTE:
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta
cheese
Place asparagus, onions and fennel in a
15-in. x 10-in. x 1-in. baking pan. Drizzle
with oil; toss to coat. Bake at 400° for 20-
25 minutes or until lightly browned and
crisp-tender, stirring occasionally.
Meanwhile, cook pasta according to
package directions. Drain and place in a
large serving bowl. Add the tomatoes,
olives, parsley and roasted vegetables.
In a small bowl, whisk the oil, lemon
juice, garlic, mustard, salt and pepper until
blended. Drizzle over salad and toss to
coat. Sprinkle with feta cheese.
