Asparagus with Strawberries and Feta Cheese

From My Carolina Kitchen – Sam Hoffer – serves 4

1 lb fresh asparagus, tough lower ends snapped off

2 teaspoons salt

Water flavored with low sodium, low fat beef broth to taste

Vinaigrette:

1 tablespoon Vermont elderberry vinegar, or red wine or balsamic vinegar

3 tablespoons extra virgin olive oil

Maldon sea salt, or other good sea salt

Freshly ground black pepper to taste

Garnish:

1 cup fresh strawberries, hulled, then sliced, more if desired

Sugar to taste

2 to 3 tablespoons feta cheese, crumbled, more if desired

Fresh mint leaves, chopped, optional

After the tough ends of asparagus have been removed, peel the remaining ends unless the asparagus is thin; if thin, leave as is. Bring enough water flavored with beef broth and salt to cover the asparagus to a boil in a shallow pan. Add asparagus, turn heat to low and cook for about 4 minutes until asparagus is crisp tender, taking care not to overcook. Immediately plunge the asparagus in an ice water bath to stop the cooking and retain the green color. After a minute or two, remove the asparagus and dry well with a towel. Asparagus may be either wrapped and chilled for about an hour, or served at room temperature.

In the meantime, prepare the vinaigrette by placing all of the ingredients into a jar with a tight fitting lid and shake well. When ready to serve, place the asparagus on a platter, shake the vinaigrette well, drizzle it over the asparagus, then garnish with the strawberries, feta cheese (and mint if desired).