Asparagus, Tomato and Feta Salad with Fresh Mint

Al fresco dining chez Indu! I'm so glad that I'm finally home to enjoy these gorgeous summer evenings. Here is another tribute to the fresh asparagus; I served this as an appetizer to the seared scallop salads, also on my blog.

Ingredients:
10 stalks of asparagus
1 tablespoon olive oil for roasting
salt and pepper for roasting
1 roma tomato (or any tomato, really!), chopped
the juice of half a lemon
2 sprigs of mint
salt to taste
1 tablespoon of feta

Begin by quickly roasting the asparagus; chop the stalks into bite-sized pieces and toss them in the olive oil with salt and pepper. I use my toaster oven for roasting small quantities, and the stalks were ready in about 5 minutes at 400 degrees. Let the asparagus settle at room temperature (just half an hour will be fine). Then, place them in a serving dish, and add all other ingredients. Lightly toss and serve with a baguette and olive oil : ) Don't make this recipe without the mint -- it makes this dish : ) Enjoy!