It has been far too long since we’ve shared any recipes around here. It could be because we scarf our food down so quickly that I never think to take a photo. We’re working on slowing down a little. Hopefully summer will help with that. We’ve also been trying to increase our veggie intake as of late, after a winter of eating a few too many cookies. Of course, eating salad gets pretty boring, and Eric isn’t really into salads outside the realm of lettuce (my attempts at kale or arugula salad have been choked down, but not appreciated). When this salad got a smile last night, I knew I needed to make it again tonight.
Spring Salad with Roasted Asparagus, Shallots, and Feta
makes 2 servings
1/2 bundle of asparagus, cut into bite-sized pieces
2 or 3 shallots, roughly chopped
1/2 tablespoon EVOO
salt and pepper
crumbled feta cheese
herb balsamic vinaigrette (we’re big fans of Annie’s Lite Herb Balsamic)
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper (for easy clean-up). Toss the asparagus and shallots with the olive oil. Lay them in a single layer on the pan and sprinkle with salt and pepper. Roast for about 20 minutes, stirring occasionally, until the veggies are browned and crunchy.
Toss the roasted veggies with lettuce, feta cheese, and dressing. We enjoyed our salad alongside some crusty bread dipped in olive oil with herbs de provence. Absolutely marvelous.
By the way, if you haven’t tried shallots before, you are really missing out. I’d never even noticed them at the grocery store until I read a recipe for salad with roasted beets and shallots (thanks, Gwyneth Paltrow) a few weeks ago. They are the bomb. Perhaps we can convince ourselves that we like them as much as we like cookies.