I’m with Kona — asparagus is awesome. Just knowing that I can eat apsaragus makes me a little bit happier deep within. Call it a warm fuzzy, if you will, but asparagus is like broccoli for me: one of those deep green veggies that you know are good for you, but the taste and texture are so unique that you aren’t stuck eating only salad for your greens so you thank the powers that be for creating such a treat. Heck, pass on the warm fuzzy — asparagus is a spiritual experience. Have I gotten carried away? You might too if you try this recipe.
Sauteed Asparagus with Leeks and Feta
Ingredients:
Saute asparagus and leeks in olive oil over medium heat until tender and leeks start to turn golden. Remove from heat, season, and add lemon juice. Transfer to serve dish and toss in basil and feta. Serve warm and enjoy.
The very cool thing about this side dish recipe are all of the variations:
I bet you can think of some variations that are worth sharing…. go!
I am SO trying this. I bought local (somewhere in Ontario) asparagus two days ago at a farmer’s market. For me this dish would be a main course and I imagine that truffle salt would be divine on it.
(And every time I comment here I remember that I need to submit a post. Damn writer’s block.)
I’m not a fan of leeks, but I do love me some feta cheese, and obviously asparagus, so this sounds so good to me!