Asparagus with Pignioli Feta

Hello everyone! Long time, no see!

Things have been RIDICULOUS at the restaurant; since the Penn State students have returned to school (the end of August), we've just been hopping like crazy. In addition, we've had three Penn State (Home) football games in a row. Lots of students, and alumni, ordering their Tailgate Lunches!

Tomorrow I'll be back to work, from about 11 AM until about midnight. Yes, it's a long day (Monday Night Football season, too). So I didn't want to miss the opportunity to "touch base" here on the Blog.

Of course, I haven't let my work schedule interfere with my cooking at home. I still have to eat! I've been working, and re-working, many recipes that I'm going to post in the coming days. Now that Fall is almost upon us, I thought it was time to start including more "inside" recipes. I know, I've said it before: grilling is a year-round affair. But I'm working on a lot of side-dishes, which can be prepared whether it's 8 or 80 degrees outside.

Here's something that I'm having tonight. I'm serving alongside some grilled beef ribs.

Asparagus with Pignioli Feta


about 1 pound fresh asparagus, trimmed and rinsed

1/2 cup Chicken broth

2 TBS pignioli (pine nuts), crushed and toasted

1-2 TBS chopped fresh cilantro (or parsley)

3 TBS feta cheese, crumbled

1 clove fresh garlic, minced (or 1/8 tsp garlic powder)

1/2 tsp lime juice

1/4 tsp salt (or less...chicken broth is salty, so taste before adding more salt)

1/4 tsp freshly ground black pepper

(1 drop yellow and 1 drop green food coloring, optional)

Steam the asparagus until just crisp-tender, about 3-5 minutes depending on thickness. When done, drain the asparagus and plunge it into ice-water. Allow it to cool for about 5 minutes, then drain it (again), and wrap it in a towel. Leave the wrapped asparagus in a cool oven...the idea is to serve it at room-temperature.

In a small saucepan, bring the broth to a boil over medium heat. Add the garlic, lime juice, and feta cheese. Allow the mixture to boil again, briefly. Cover the saucepan tightly, and remove it from the heat.

(At this point, the food coloring may be added. It's purely cosmetic, however. The dish will look and taste delicious without it)

Allow the mixture to stand, covered and off-heat, for about 15 minutes.

After 15 minutes, return to medium-low heat, and stir the mixture thoroughly with a wooden spoon. Do NOT use a whisk! The feta doesn't melt completely, and it will "clog" a whisk very quickly. You can "mash" some of the bigger chunks of feta, if desired.

Taste the sauce for seasoning; add the black pepper, and (if necessary) a bit of salt.

Plate the asparagus, and JUST BEFORE SERVING, add the cilantro to the sauce. Use a metal tablespoon to pour the sauce over the asparagus.

Serves 2 as a side dish.