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
Review
Print
Collect
Feedback and Reviews