Balsamic Vinaigrette:

  • 6 Tbsp Balsamic Vinegar                                    

  • 2 Tsps Honey

  • 2 ¼ Cup Olive Oil                                                 

  • 1 Clove of Garlic, minced

  • 2 Tsps Dijon Mustard   

  • Salt and Ground Black Pepper                                       


  • 2 Pounds Fresh Asparagus                             

  • 4 Oz Feta Cheese, crumbled

  • 12 Oz Heirloom Cherry Tomatoes                   

  • 1 Tbsp Chopped Italian Parsley

  • 2/3 Cup Chopped Toasted Walnuts                 

  • Salt (for blanching water)


Bring a large pot of water to a boil and add a dash of salt for blanching the Asparagus. Add Asparagus to the boiling water and cook for 2-4 mins until the stalks become tender and crisp. Have a separate bowl set to the side with ice water to shock the blanched Asparagus and cool it down for about 30 seconds, then drain.

In a medium sized Bowl add the balsamic, honey, minced garlic and Dijon mustard. Start to whisk the ingredients and slowly drizzle in the olive oi, until it forms a thick emulsified dressing, adjust seasoning with salt and freshly ground Black pepper to your preferred taste.

Next add the Blanched Asparagus, cut Heirloom cherry tomatoes, toasted chopped Walnuts, chopped Italian parsley, and Feta Cheese crumbles. Toss all ingredient together, serve and enjoy!! (All ingredient can be prepped ahead and toss together right before being served).

This Week's Featured Recipe:


spring ASPARAGUS salad