Notes from the Test Kitchen:
I'm in love with this salad! The asparagus is cooked perfectly. Marinating the salad allows the flavors to marry together and elevates the flavors in this simple salad. Great for a summertime al fresco dinner!
1Bring 2 quarts of water to a boil in a medium pot.
Meanwhile, lay asparagus (keep rubberband on) down and cut off 1 inch off the bottom and discard. Then cut remaining asparagus into 4 equal lengths.
2You should have 4 separate piles of asparagus. Add the bottom pile (thickest) to the boiling water for 30 seconds. Then add the next thickest pile for 30 seconds. Then the next thickest pile for 30 seconds followed by the tips for 30 seconds.
3Drain asparagus in a colander and rinse under cold water and set aside to allow further draining.
4In a large bowl add the asparagus, onion, olives, balsamic and olive oil. Mix to incorporate. Add feta cheese. Refrigerate for a few hrs (24 is best).
5Lay tomatoes on a plate in a circular fashion and spoon over the asparagus salad. Sprinkle the seasoning over each salad.