Asparagus and Blistered Tomato Salad

Asparagus season is in full swing in my garden which means the sweet, nutty, why-does-my-pee-smell-weird spears are a common sight during mealtimes. In general, I like them simple, roasted with a little olive oil and lemon, a turn of the salt and pepper grinder. Very occasionally though, like when I plan to treat myself to a scrumptious breakfast, I’ll dress them up a bit.

I served this with a sunny side up egg, some of the dill skordalia I made the other day, some flatbread, and smoked salmon with a dollop of honey mustard.

Ingredients

• 1/4 lb asparagus spears, thinly sliced diagonally
• 5 – 6 cherry tomatoes, halved or quartered
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 tablespoon lemon juice, plus a pinch of zest if you have
• 2 tablespoons crumbled feta, goat, or manouri cheese
• 1 teaspoon basil, chiffonaded
• salt and pepper to taste

1. In a pan over medium high heat oiled with olive oil, quickly saute asparagus and tomatoes until tomatoes have begun to blister (skin wrinkling.) Careful not to cook for too long or else the asparagus will discolor. Salt and pepper to taste.
2. Remove from heat, combine with basil, crumbled cheese of your choice, and drizzle with some olive oil and lemon juice (and zest, if using.) Serve warm.