1 small bunch asparagus, sliced on the bias
1 teaspoon oil
Zest of one lemon, reserve 1/2 lemon for juice
1 clove garlic, minced
Pinch red pepper flakes
1 tablespoon Balsamic vinegar
1 tablespoon minced shallot
3 tablespoons olive oil
5-6 cups mixed greens, such as lettuces, spinach leaves, young kale, arugula
2 nectarines, thinly sliced lengthwise
2-3 ounces Feta or Chèvre, crumbled
1/4 cup chopped, toasted almonds
Sea salt and pepper to taste
Parsley for garnish, optional
1. In a large skillet over medium heat, sauté the asparagus in one teaspoon oil, stirring occasionally, for about four minutes, until bright green. Add garlic, lemon zest, and red pepper flakes and cook for one minute more. Turn off heat and finish with a squeeze of juice from half the lemon, and salt and pepper to taste. Set aside.
2. Make the dressing by whisking together the Balsamic vinegar with the shallot. Slowly drizzle in the olive oil and whisk vigorously until emulsified. Add salt and pepper to taste.
3. In a large salad bowl, toss the greens with the dressing. Top with the asparagus, Feta, chopped almonds and finish with slices of nectarine. Garnish with parsley if desired. Best when served immediately.
Recipe adapted from theyearinfood.com