1 bunch asparagus, trimmed
1 lb tomatoes, diced
1 1⁄2 tablespoons fresh basil, chopped
1 teaspoon sea salt
1⁄2 teaspoon fresh ground black pepper
1⁄2 lb feta cheese, crumbled
1⁄2 cup balsamic vinegar
1. Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
2. Chop asparagus into bite sized pieces. In large bowl combine asparagus and tomato. Add basil, sea salt and pepper. Stir in feta, toss, and refrigerate.
3. Before serving, toss with balsamic vinegar. Share to save on your timeline!