Cold Asparagus Salad
Serves about 4 – 6
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
1/3 cup fresh mint, chopped
20 good quality black olives, pitted and chopped
1 1/2 lbs asparagus, steamed and cut into 1″ pieces
1 red bell pepper, finely chopped
1 small red onion, finely shopped
Goat’s cheese, crumbled
Salt and fresh black pepper to taste
In a bowl, combine lemon juice, olive oil, olives and mint.
Arrange the remaining ingredients in a salad bowl. Pour over the vinaigrette, toss gently. Sprinkle with the crumbled goat’s cheese and serve with crusty bread.
This would be perfect as an appetizer or light lunch.