A recipe as fresh as it is delicious, deceptively simple, and sure to be a hit at the table! The secret? The combination of beautiful seasonal produce, a flavorful olive oil, and a touch of acidity, all simply enhanced with a pinch of salt and a grind of pepper.
Ingredients (serves 3-4):
1 bunch of green asparagus
150g peas (fresh or frozen)
100g feta cheese
1 handful of baby greens
3-4 tablespoons of Subtle olive oil
White balsamic vinegar
Juice of 1/2 lemon
Fleur de sel & pepper
Recipe:
Rinse the asparagus and trim the ends if they are too fibrous. Cook them for 5-7 minutes in boiling salted water, until tender but still slightly crisp. Drain and let cool slightly.
Cook the peas for 2 to 3 minutes in boiling water, then quickly cool them to preserve their bright color.
In a salad bowl, combine the baby greens, asparagus cut into pieces, and peas. Crumble the feta cheese over the top.
Prepare the dressing by whisking together the lemon juice, Subtile olive oil, white balsamic condiment, salt, and pepper. Drizzle over the salad and toss.
For an extra touch of indulgence:
Sprinkle with seeds (sunflower or pine nuts)
Add a few shavings of Parmesan cheese
Serve with toasted bread lightly rubbed with garlic
Enjoy!
