Delightful greek style asparagus grilled and dressed for easy, yet impressive entertaining.
Ingredients
3 bunches asparagus, trimmed
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried oregano
Freshly ground black pepper, to taste
2/3 cup finely diced cucumber
2 tomatoes, finely diced
10 small pitted black olives, quartered
60g Australian reduced-salt feta cheese
Method
Boil or steam asparagus for 3-5 minutes or until just tender. Drain and briefly rinse under cold running water then arrange on a serving platter
Combine the olive oil, lemon juice, oregano, pepper, cucumber, tomato and olives in a small bowl and spoon onto the asparagus, drizzling with any remaining juices. Sprinkle with feta and serve
Tips & Hints
This is a lovely salad to serve at a barbecue and matches well with lean barbecued lamb or beef
