Ingredients:
1lb Asparagus
1 Can Chickpeas- Drained
10 Cherry Tomatoes
1/2 Red Onion
1/2 cup Feta Crumble
1/4 Cup Red Wine Vinegar
1/4 Cup EVOO
Salt and Pepper to taste
First, you will cut the ends off of your asparagus, throw them away and cut the remaining asparagus into 1 1/2 to 2 inch pieces.
Drain your can of chickpeas and rinse and set to the side.
Next you can begin to cut your other ingredients. I usually halve the tomatoes and slice the red onion into thing slices, but if you would like smaller pieces- you can cut them as you please. As for the feta, I prefer to crumble it from a block rather than buying pre-crumbled feta because it has more liquid to it, but if you again- this is up to your preference. While you are preparing these ingredients start a pot of water on the stove and bring to a boil.
Prepare a large bowl of water with ice and place it next to your pot of boiling water. We are going to blanch the asparagus to soften them a bit and to stop them from cooking further after removing them, you will put them into the ice bath.
Throw all of your asparagus into the boiling water and depending on the thickness of your asparagus, leave in for 1-3 minutes. We don’t want them to cook fully, just to soften a bit and still have a crisp bite.
Once the asparagus has cooled, you can strain them from the ice bath and add them to a large bowl. Add the rest of your prepared ingredients except the feta and mix together.
Now add your oil, vinegar, salt and pepper and mix again.
Top with your feta crumbles.
You can eat this as a side to a meal or chop up grilled chicken and add it to the salad.
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