Photo by NellieMc
NellieMc's Notes:
Expand3/4 cups extra-virgin olive oil Ask a question about this ingredient
3 tablespoons lemon juice Ask a question about this ingredient
2 teaspoons dijon mustard Ask a question about this ingredient
2 teaspoons minced fresh thyme Ask a question about this ingredient
In a jar with a good-fitting lid, add the vinaigrette ingredients and shake until well-combined.
Ask a question about this step1 pound cooked swordfish Ask a question about this ingredient
1 pound asparagus Ask a question about this ingredient
1/4 cup extra-virgin olive oil Ask a question about this ingredient
Salt and Pepper Ask a question about this ingredient
4 English Muffins, split Ask a question about this ingredient
2 shallots, diced Ask a question about this ingredient
4 ounces Feta cheese, cubed Ask a question about this ingredient
Cut the swordfish into one-inch cubes and set aside.
Ask a question about this stepPreheat the oven to 450 degrees. Line a rimmed baking pan with foil. Lay the asparagus on the pan and toss with the oil, salt, and pepper. Spread the spears out in a single layer. Roast the asparagus until the spears are crisp-cooked, about 8 - 10 minutes, turning once. Allow the asparagus to cool, and cut into 3/4 inch pieces.
Ask a question about this stepToast the English muffins until brown. When cooled, cut into 3/4 inch cubes.
Ask a question about this stepIn a large bowl add the swordfish, asparagus, muffin cubes, shallots and feta cheese. Reshake the vinaigrette if needed, and toss (start with 1/2 cup and add more to taste). Allow to sit for five minutes before serving.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
