20 fresh asparagus spears
1/2 red onion
2 tablespoons of ginger
16 strawberries
2 tablespoons of crumbled feta cheese
Fresh cilantro
Salt
Black pepper
Red pepper flakes
1 tablespoon of balsamic vinaigrette
2 tablespoons of extra virgin olive oil
2 tablespoons of toasted pine nuts (or cashews)
20 fresh asparagus spears
1/2 red onion
2 tablespoons of ginger
16 strawberries
2 tablespoons of crumbled feta cheese
Fresh cilantro
Salt
Black pepper
Red pepper flakes
1 tablespoon of balsamic vinaigrette
2 tablespoons of extra virgin olive oil
2 tablespoons of toasted pine nuts (or cashews)
In a large skillet with salted water, cook 20 fresh asparagus spears al dente (about 2-3 minutes)
Remove them and place them in an ice bath
Drain well and mix with half a red onion sliced, two tablespoons of grated ginger, 16 strawberries halved, two tablespoons of crumbled feta cheese, fresh cilantro chopped, salt, black pepper, and red pepper flakes combined
Season with one tablespoon of balsamic vinaigrette and two tablespoons of extra virgin olive oil
Finish on the plate, topped with two tablespoons of toasted pine nuts (or cashews).
