Grill some asparagus spears. Lay them in a spoke-like pattern over slices of tomato on a place. Top with crumbled feta cheese. Dress with a vinaigrette of olive oil, red-wine vinegar, basil, a little salt and pepper.
Prepare this a few ahead of time to allow for marination.
[Update: it was good, except that the tomatoes themselves were not in season and were kind of lifeless. For once my food looked better than it tasted.]
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