Asparagus Salad with Lemon and Feta
User Reviews
4.2
Asparagus Salad with Lemon and Feta
Description
This salad centers on asparagus spears blanched briefly to retain their crisp-tender texture and bright color. Red onion adds sharpness and crunch, while fresh parsley introduces an herbal note. The lemon feta dressing blends lemon juice, Dijon mustard, olive oil, crumbled feta, minced garlic, honey, black pepper, and sea salt for a balanced flavor that is tangy, slightly sweet, and savory.
After tossing the blanched asparagus with the other salad components and dressing, additional crumbled feta is scattered on top to provide bursts of creamy saltiness. The salad’s flavor and texture make it suitable as a light starter or side dish.
Leftovers keep well in the refrigerator for up to three days, although the asparagus may soften slightly over time. The dressing can be varied with alternatives like balsamic vinaigrette or honey mustard to create different flavor profiles.
Ingredients
- 2 lbs asparagus washed with ends trimmed, fresh spears
- 1 cup onion red, chopped
- ¼ cup feta cheese crumbled
- ¼ cup parsley chopped, fresh
Lemon Feta Dressing
- lemon juice from ½ lemon
- 1 Tablespoon Dijon mustard
- 3 Tablespoons olive oil
- 2 Tablespoons feta cheese crumbled
- 1 clove garlic minced
- 1 teaspoon honey or maple syrup
- ½ teaspoon black pepper ground
- ½ teaspoon salt sea salt
Instructions
- Chop trimmed asparagus spears into thirds, on the diagonal.
- Bring a large pot of water to a boil. While water is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice.
- Blanch asparagus: add spears to boiling water and let cook for 1-2 minutes. Use a slotted spoon or tongs to remove from the boiling water and transfer spears immediately into the ice bath. Let the asparagus chill in the ice water for a few minutes then remove with the slotted spoon or tongs. Transfer asparagus to a large plate lined with a clean kitchen towel to dry.
- In the meantime, prepare the rest of the salad by whisking together the dressing ingredients: lemon juice, dijon mustard, olive oil, feta, garlic, honey, pepper and sea salt.
- Grab a large bowl and gently toss together blanched asparagus spears, red onion, parsley and dressing. Serve salad with ¼ cup feta on top.
Notes
- Store leftovers in an airtight container refrigerated up to 3 days; flavor will develop but asparagus may soften.
- Try alternative dressings such as balsamic vinaigrette, red wine vinaigrette, or honey mustard for varied taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 175kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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