Roasted Asparagus with Feta on a Bed of Arugula with Tomato Vinaigrette


White or Green Asparagus
Feta Cheese
Arugula Salad
Olive Oil

Wash the asparagus and peel the skin from 2” below the top, down to the bottom. Cook the asparagus in boiling water with salt and a piece of lemon for 5 minutes. Place the asparagus, 3-5 per person, on an oven tray and spread feta cheese across the center. Bake at 375º F 10-15 minutes or until the feta is light brown on the top.

Tomato Vinaigrette:
Bring water to a boil in a pot. Wash the tomatoes, cut out the stem and slice a cross over the top. Put them in the boiling water for 15 seconds or until the skin starts to peel. Strain them out of the boiling water and put them in cold water then peel and cut them across the middle in two pieces.  Scrape out the seeds with a spoon, then chop the tomato halves. Place them in a tall vessle, then mix them with an immersion blender until smooth.  Add some vinegar, olive oil and salt to the tomato coulis.


Recipe courtesy of Chef Jerry.