Mediterranean Asparagus Salad

Serves 4

1 bunch fresh asparagus
olive oil
1/4 cup sun-dried tomatoes -- drained and finely chopped (oil-packed)
10 kalamata olives -- pitted, chopped
2 clove garlic -- crushed, chopped
1 tablespoons lemon juice
1 tablespoons balsamic vinegar
1 /2 teaspoons sugar
1 teaspoons oregano -- fresh or dried
5 fresh basil leaves (torn just before serving)
Parmesan or Pecorino Romano cheese -- grated 1-2 Tbsp, plus more
for garnish
Salt -- freshly ground black pepper

Preheat oven to 200 C (400 F). Trim tough ends from asparagus and toss
with a few tablespoons olive oil and two or three tablespoons of water.
Spread asparagus out on shallow pan and roast in the oven until tender
crisp, about 10-15 minutes. Remove from oven, drain and set aside to
cool, or transfer to a container and chill in the fridge. In small bowl,
whisk together sun-dried tomatoes, garlic, lemon juice, vinegar, sugar,
oregano and 1/2 cup olive oil. Whisk in a tablespoon of grated Parmesan or
Romano cheese. Season with salt and pepper. Arrange asparagus spears on
a platter and drizzle with dressing. Scatter chopped olives and torn basil
leaves over top. Garnish with more freshly grated or shaved cheese. Serve
chilled or at room temperature with warm crusty baguette slices.


Exported from A Cook's Books -- Recipe management for Macintosh


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