Whether they are thick or thin, use asparagus stalks of approximately the same size so that they cook evenly.
Cooking Light MAY 2000
Steam the asparagus, covered, 3 minutes or until tender. Rinse asparagus with cold water, and pat dry. Combine the asparagus, greens, and radishes in a large bowl. Combine the dressing and mustard in a small bowl, and stir well with a whisk. Add the vinaigrette and feta to salad, tossing gently to coat.
Note: You can prepare the greens, asparagus, and radishes up to an hour ahead. Combine them in a large bowl; cover with a paper towel and chill.
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