Marinated Asparagus Salad

with Greek Dressing

March 26, 2015

All Images
Jennifer Hagler Photography

By Buffy York

So earlier this week I shared a Greek Dressing that I learned from my college roommate’s mom.  My friend Callie at Luv Cooks also showed you how to use the dressing as a marinade for flank steak and as a drizzle on grilled pizza.  Today the two of us have teamed up again to bring you two tasty salads using this amazing Greek Dressing.  I am showing you a beautiful Marinated Asparagus Salad and Callie is whipping up a more traditional Greek Salad over on Luv-Cooks.  Both salads would make a colorful addition to your Easter Table next week.

I mentioned in my last post that I learned the recipe for this tangy dressing when I went home with my roommate, Victoria, for Greek Easter.  I loved going home with her to Memphis, and her parents, Tina and Angelo, are two of my favorite people.  They owned Jim’s Place, a fine dining restaurant, and every meal they served in their home was effortlessly prepared and the table was always perfectly set with dinnerware and cloth napkins that reflected the mood of every meal…even breakfast.  Once, while vacationing with them at the beach, I came up from a long morning of sunning and was blown away by the lunch presentation Angelo had whipped up in the condo.  It was as if a Southern Living food stylist had made a pit stop at Sandpiper Cove.  Both Tina and Angelo have excellent taste and an eye for detail.  All of those college road trips to Memphis certainly taught me a lot of what I know today about cooking and entertaining.

Speaking of an eye for detail, after an intense primer from Angelo on how to prepare the vegetables for the asparagus salad I was charged to make that Greek Easter, I set out not to disappoint my gracious hosts.  It did not take Angelo long to notice my lackluster knife skills when it came to cutting the asparagus at just the right angle.  He quickly, and kindly I might add, corrected me and showed me how much better it looked when cut at a sharp angle and not just straight across.  He was so right and to this day I always cut my veggies on an angle.  It’s just prettier.  Below is a version of the salad I made that day.  I added the Feta cheese.  Tina doesn’t care for Feta and uses Brie instead, which honestly makes me question her Greekness.

Marinated Asparagus Salad
with Tina Liollio’s Greek Dressing    

2 bunches of fresh asparagus, trimmed and blanched
1 red bell pepper
1/2 red onion
1 carton of mushrooms, cleaned
1/4 pound French Feta
1/4 cup of toasted almonds
Greek Dressing

Blanch asparagus and after cooling in an ice bath let dry on a paper towel.  Cut asparagus into 3 inch sections at an angle (see photo above).  Cut the red bell pepper in the same manner.  Slice the red onion and mushrooms.  Combine all the vegetables in a large bowl.  Crumble the Feta (French Feta is milder and creamier that traditional Feta and can be found at Nabeel’s in Birmingham) and sprinkle the almonds atop the veggies.  Pour 1/2 cup of the dressing on the salad and combine well.  Cover and put in the fridge until it is time to serve.   As with most marinated salads, the longer it sits, the better it gets.

I love you Tina Bean and Ang.  Some of my best memories took place in your kitchen!


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