Everything about asparagus screams summer…the color, how light it is when you eat it and the actual name a-s-p-a-r-a-g-u-s.
This is one of my favorite ways to eat this super healthy veggie.
If I can ever avoid salt I make sure to do so and use lemons every chance I get.
The combination of the all the ingredients helps the asparagus bring out its flavor without it taking over and becoming too overwhelming.
1 bunch asparagus
4 cloves garlic
½ cup white wine
2 tablespoons olive oil
1 teaspoon black pepper
Wash the asparagus and set aside.
In a skillet add wine, minced garlic, olive oil, 1 juice of lemon, and black pepper. Add washed asparagus and cover lid of skillet. Let simmer on low for about 15-20 minutes or until the asparagus are tender. Serve immediately.
Summer is rolling right in and I’m a huge fan of salads when the weather starts warming up. Especially super light salads that you can toss together really quick when all you want to do is run outside and bask in the warm summer sun.
Do I have you thinking about sunblock, water and swimsuits? That’s a good thing because the time has come, especially here in the south.
This salad is kind of one of those things where you can adjust accordingly depending on if you’re using it as your side salad or if you’re going to eat it as your actual meal. When I’m eating it as a meal I like to throw in some more feta and pita chips…the two things that will help fill me up. I hope you enjoy the simplicity of this salad as much as I do.
Spicy Feta and Pita Chip Salad
4 cups of mixed greens, rinsed
½ cup crumbles of Stacy’s Pita Chips
½ cup feta cheese crumbles
1 cucumber, washed and peeled
1 lemon, squeezed
3 tablespoons olive oil
¼ teaspoon Cayenne pepper
Salt and freshly ground black pepper
Put washed and rinsed mixed salad greens into a bowl, then cut cucumber and jalapeno and add to the bowl. Also add crumbled Stacy’s Chips and Feta.
For dressing mix olive oil, salt, pepper, 1 lemon, and cayenne pepper together.