This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April.
This dish makes a great vegetable side dish and pairs perfectly with Easter.
By Chef de Cuisine
By Chef de Cuisine
By Chef de Cuisine
By Chef de Cuisine
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