This is one of my go-to dishes for friends and family gathering. It allows me to cook the vegetables in advance and assemble the ingredients right before dinner. This dish is packed with nutrients without using any store bought sauces and condiments.
To cook asparagus evenly is challenging because the stems take longer to cook than the tips. If grilled, the tips are usually overcooked. In this recipe, the asparagus is blanched (cook in hot water and then plunge into cold water) to keep its green colour and crunch.
Ingredients
Asparagus - discard the bottom bits and cut into 3 inches strips
Mushroom, sliced
Cherry tomatoes, halved
A few slices of ginger
1 tablespoon of minced garlic
Feta Cheese, cut into small pieces
Olive oil
Salt/pepper
Method
Boil a pot of "salted" water and add ginger pieces.
Put the stems of the asparagus into the water and cook for one minute, then add the asparagus tips and cook until the water "starts" to boil. There's no need to cook until the whole pot is boiling or you run the risk of soggy asparagus.
Discard hot water and plunge asparagus into cold running water or ice. This helps retain colour and crunchiness.
Heat up a pan with some oil and brown mushroom slices on both sides, using medium high heat. Low heat will cause moisture to seep out of mushroom slices.
Let all ingredients cool down in the fridge.
When ready to serve, put all ingredients into a serving bowl and seasoned with salt and pepper, top with olive oil.