SPRING ASPARAGUS SALAD

1-2 bunches asparagus

2 Cups Isreali Cous Cous (uncooked)

½ Cup kalamata olives ( pitted, sliced)

½ Cup Gothberg Farms feta

½ Cup toasted pine nuts ( optional)

Handful fresh mint, tarragon or Italian parsley

Zest from one lemon

Dressing:

⅓ C olive oil

3 Tablespoons whole grain mustard

2 Tablespoon Red wine vinegar

2 Tablespoon lemon juice

1 tsp salt

1 teaspoon pepper

400 degree F oven

Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest.

Roast in the oven until just tender, about 15 - 20 minutes. Cut into bite size pieces. (Alternatively, for faster preparation, blanch bite size pieces of asparagus, along with the cous cous, during the last 2 minutes of the cous cous’s cooking time.)

Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until al dente.

While cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together.

Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm, or chill and serve as a salad.

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