Asparagus is in it’s peak season, a perfect time to enjoy this nutritious and colorful salad.

What You’ll Need

• 1 bunch organic asparagus, halved with ends trimmed
• 1 lb organic strawberries, sliced
• ¼ cup fresh organic basil, finely chopped
• ¼ cup feta cheese
• ¼ cup pine nuts, toasted preferred
• 5 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
•  1 teaspoon Dijon mustard
• Sea salt and cracked black pepper to taste

 Preparation

1. To blanch asparagus, cook in a large pot of boiling water for approximately one minute. Immediately place into a bowl of ice water until cool.
2. In a small dish, thoroughly whisk the olive oil, garlic, vinegar, honey, and Dijon mustard into the desired consistency for the dressing. For a thicker dressing, add more honey and Dijon mustard.
3. Place asparagus, strawberries, basil, pine nuts, and feta cheese in a serving bowl. Drizzle with dressing. Toss with sea salt and cracked black pepper. Serve chilled.

Recipe provided by of Four Seasons Produce.