Spring Asparagus & Feta with Mint

Serves 4 generously

Ingredients

• Salt
• 1⁄2 medium red onion, sliced thinly
• 1 tablespoon red wine vinegar
• 11⁄2 pounds asparagus (about 2 bunches), woody ends removed
• 4 cups torn croutons
• 24 large mint leaves
• 3 ounces feta cheese
• Double batch of Red Wine Vinaigrette (see related recipe blog)

Instructions

Set a large pot of water on to boil over high heat. Season it with salt until it tastes like the summer sea. Line two baking sheets with parchment paper. Set aside.

Toss the sliced onion in a small bowl with the vinegar and let it sit for 20 minutes to macerate. Set aside.

If the asparagus is thicker than a pencil, stripey peel it, pressing lightly with a vegetable peeler to remove only the outermost skin from about 1 inch below the blossom to the base. Shave or slice the asparagus into 11⁄2-inch-long pieces on a bias. Blanch the asparagus in boiling water until it's just tender, about 31⁄2 minutes (less for thinner stalks). Taste a piece to determine doneness—it should still have the faintest crunch in the center. Drain and allow to cool in a single layer on the prepared baking sheets.

Place half of the croutons in a large salad bowl and toss with 1⁄3 cup of vinaigrette. Let sit for 10 minutes.

Add the remaining croutons, asparagus, and macerated onions (but not their vinegar, yet). Tear in the mint leaves in small pieces. Crumble in the feta in large pieces. Dress with another 1⁄3 cup vinaigrette and season with salt, then taste. Adjust seasoning with salt, vinaigrette, and the macerating vinegar as needed. Toss, taste again, and serve at room temperature.

Refrigerate leftovers, covered, for up to 1 night.

Recipe Courtesy: Samin Nosrat; Salt, Fat, Acid, Heat