Author Pam - For the Love of Cooking / Original by Sunset Magazine
Equipment
Food Processor
Large saucepan
Ingredients
Dressing:
Juice of 2 lemons
2tbspDijon mustard
¼cupof fresh basilchopped
¼cupof fresh parsleychopped
1-2tspshallotfinely chopped
1cloveof garlicminced
Sea salt and freshly cracked pepper to taste
2tbspolive oil
Salad:
1lbasparagus spearsends removed and cut into thirds
Dressing
¼cuptoasted pine nuts
¼cupred onionsliced thin
Feta cheese
Sea salt and freshly cracked pepperto taste
Instructions
Make the dressing by combining all ingredients except for oil in a food processor. Pulse until well mixed then slowly drizzle olive oil in while pulsing. Taste and re-season if needed; set aside to allow the flavors time to mingle.
Make the salad by bringing a large saucepan of water to boil over high heat. Drop asparagus into the water and cook for 1-2 minutes, until bright green and slightly softened.
Drain asparagus and place it in an ice bath immediately. Drain and place asparagus spears in a large bowl.
Toss spears, pine nuts, and red onion with the dressing (I used a little at a time so I wouldn't overdress - there was still quite a bit left over). Toss to coat evenly then sprinkle feta cheese on top. Serve and enjoy.