A side salad so tasty—and so packed with feta cheese—that you won't think about all the healthy greens you're getting in.
Ingredients
2 lb. asparagus, trimmed and cut into 2-inch pieces
1 tsp. grated lemon zest, plus 2 tablespoons lemon juice
3 tbsp. plus 1 teaspoon olive oil, divided
3 tsp. fresh thyme leaves, divided
3 tsp. pure honey, divided
1 (8-ounce) block feta cheese
8 oz. snap peas, sliced
1 bunch radishes, sliced
Kosher salt
Freshly ground black pepper
3 cups water
Directions
In you VitaClay pot, add 3 cups of water; place a steam basket on top of water; add asparagus, snap peas on top of steam basket. Set VitaClay cooker on "Stew" or "Fast" to cook for 20 minutes, or until crisp-tender.
Run batches under cold water to cool; pat dry. Transfer to a salad bowl.
Whisk together lemon zest and juice, 3 tablespoons oil, 2 teaspoons thyme, and 2 teaspoons honey in a bowl. Season with salt and pepper.
Place feta in the center of a large piece of aluminum foil. Drizzle with remaining teaspoon oil, remaining teaspoon thyme, and remaining teaspoon honey. Season with salt and pepper. Pull the foil up around the feta to create a pouch. Bake until warmed through, 14 to 16 minutes. Drain excess liquid and crumble with two forks.
Toss together radishes, cooked snap peas and asparagus, and vinaigrette. Serve immediately topped with warm feta.
