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.