Hello, springtime!

Spring has sprung in the Rockies.  This isn't really as noticeable as, say, on Vancouver Island where you have flowers blooming and trees blossoming.  But, it means (moderately) warmer temperatures during the day and less scraping of my car windows in the morning.

Spring also brings a return of fresh vegetables.  Tasty green things start popping up at the grocery store, specifically, asparagus.  Local asparagus isn't ready until late May/early June but California asparagus is still pretty darn tasty at this time of year.  Asparagus is on the clean 15 list so there is no need to worry about buying organic.  I'm a bit obsessed with asparagus lately, and while it is fabulous when its been steamed and topped with butter, this dish takes asparagus to a whole new level.

The original recipe is from the Cooking Light website and I've actually done very little to change it.  Click on the link to view the original or enjoy my slightly  adapted version below.

Ingredients:

• 
  1 pound asparagus, trimmed 
• 1 tablespoon good quality olive oil 
• 1 1/2 cups grape or cherry tomatoes 
• 1 clove, minced fresh garlic
• 2 tablespoons balsamic vinegar 
• 1/4 teaspoon salt 
• 3 tablespoons crumbled feta cheese 
• 1/2 teaspoon black pepper
• 
  
• Directions:
• 
  
• 1. 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain and set aside. 
  2. 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. 
  3. 3. Stir in vinegar; cook 3 minutes. Stir in salt. Add asparagus back to pan and cook for 1 minute.
  4. 4. Arrange asparagus on a platter. Sprinkle with feta cheese and fresh ground pepper.