This began as a very lovely recipe for Haricot Verts with feta. My best understanding is that Haricot Verts are a variety of green bean. I found it in Stop and Smell the Rosemary, which is one of my favorite cookbooks.
I prepared this dish for some “impress your future mother in law” meal 100 years ago, and when I presented the “Hair-i-cot Verts” I was informed that they are actually “Air-i-co-vars.” I think that was the day it turned into an asparagus recipe. Because asparagus, friends, I know how to pronounce. I tend to hold a grudge against vegetables that make me look stupid. And I can’t stand it when people correct my pronunciation…even when they are right. You should know that. That is why I love blogging. You can’t mispronounce things, only misspell them. And I always blame that on the “think for you” computer that is always fouling things up.
The grape tomatoes are a recent addition to the dish and I really like them. They also add wonderful color, which is a welcome visual contrast.
Preparation:
1 pound thin asparagus, rinsed and trimmed
1 pint grape tomatoes, washed
Feta Cheese
Walnuts (optional…I didn’t use them here)
3 Tablespoons lemon juice
3 Tablespoons champagne vinegar (or white wine vinegar)
1 Tablespoon Dijon mustard
½ teaspoon sugar
½ cup olive oil
¼ teaspoon salt
Ground pepper, to taste
Steam the asparagus for 3 to 5 minutes (depending on the thickness of the asparagus) or until it is tender crisp. Try not to overcook it. While it is steaming, prepare an ice bath. As soon as the asparagus is steamed to your liking, remove the asparagus to the icy water so that it will stop cooking.
In a small lidded jar, combine the lemon juice, vinegar, mustard, sugar, oil, salt and pepper. Shake to combine.
To prepare the salad, lay out the vegetables and apply as much dressing as you like. This is an ample amount of dressing. I would start with about half and add the rest only if you need it. Sprinkle on the feta cheese, and serve.
You can make this salad early and chill it for a few hours before adding the dressing. Or, serve it immediately.
Being married to a dear man from Virginia, I always happen into these “potatoe”/”potato” scenarios. Just this week while making Christmas cookies that call for ground anise, I asked for the “aniece” and my dear hubby said “isn’t it prounounced ‘A-nise’?”. I recalled the million and one other discussions we have on this note, and I simply quipped back and informed my dear groom that I was one of the fortunate souls that was raised in North Texas. And that alone gives me the divine right to pronounce any old thing, any old way I please because US fortunate souls that were raised in Texas are fabulous and don’t waste our energy always worrying about how to properly pronounce words. And all he could respond with was “here’s the ‘aniece’ you asked for dear”. Love this recipe and I think I may try it Christmas Day.
I found your site as a was searching for cranberry salsa recipes. It was a delight to just cruise around all the recipes. I’m a displaced native Texan and reading your blogs was a refreshing taste of home.