Ingredients

Instructions

  1. Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
  2. Chop asparagus into bite sized pieces.
  3. In large bowl combine asparagus and tomato.
  4. Add basil, sea salt and pepper.
  5. Stir in feta, toss, and refrigerate.
  6. Before serving, toss with balsamic vinegar.