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Asparagus, Egg & Fetta Salad

by Annalisa Brown (follow)
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Eating healthily isnít hard to do when you have a variety of fresh produce to choose from. Asparagus is in plentiful supply and relatively cheap at the moment and apart from the health benefits makes a tasty inclusion to any dish.

The asparagus plays centre stage in this Asparagus, Egg and Fetta salad and adds a touch of panache to the meal. It can be served as an alternative to salad, as an entrťe or as a share plate in combination with other antipasto ingredients.

This Asparagus, Egg & Fetta Salad will bring a touch of panache to your meal.

Asparagus can also successfully be teamed with other cheeses. The rich and earthy tone of the asparagus combines perfectly with the slightly tangy, salty and creamy texture of soft cheeses such as goats cheese which like Fetta can be crumbled over the asparagus.

Harder cheeses such as baked ricotta and parmesan work equally as well.

As an alternative, crumble some baked ricotta cheese over the blanched asparagus.

Asparagus is also a great picnic food, as it travels easily and can be eaten raw or cooked. All the ingredients in this salad can be pre-cooked and packed into airtight containers and can easily be assembled at picnic time.

Preparation Time: 10-mins
Cooking Time: 15-mins
Makes: 2 entree servings

1 Bunch of Asparagus
1 Egg
2 Tablespoons of Marinated Fetta Cheese
Parmesan Cheese to Garnish
Greek Yoghurt to Garnish

3 Key Ingredients are used for this Salad.

Cut the ends of the asparagus

Blanch asparagus by bringing water to a rapid boil and placing asparagus into the pan to cook for 3-minutes (the asparagus should remain crisp).

Cook the Asparagus and Egg.

Drain the asparagus and plunge into cold water. Set aside on a serving plate.

Freshly blanched Asparagus.

Boil an egg for 10 minutes (I like my eggs to be very firm) however depending on personal taste you may want to reduce the cooking time.

Season the asparagus with salt and pepper.

Crumble a handful of shaved parmesan cheese over the asparagus.

Garnish the Asparagus with shaved Parmesan Chesse.

Crumble the marinated fetta cheese over the asparagus.

Crumble marinated fetta over the Asparagus.

Roughly chop the boiled egg and sprinkle over the asparagus and cheese.

Dice a boiled egg and scatter over the Asparagus and Cheese.

Garnish the asparagus salad with some Greek Yoghurt.

Garnish with some Greek Yoghurt.

You can use store bought marinated fetta however, in this recipe I used home-made fetta and marinated the cheese myself with some olive oil, whole black peppercorns, oregano and fennel seeds.

For other asparagus ideas, try making these Zucchini & Asparagus Fritters or Spring Risotto.

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