Asparagus Summer Salad
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Asparagus Summer Salad
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Dressing:
- Juice of 2 lemons
- 2 tbsp Dijon mustard
- ¼ cup of fresh basil chopped
- ¼ cup of fresh parsley chopped
- 1-2 tsp shallot finely chopped
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- 2 tbsp olive oil
Salad:
- 1 lb asparagus spears ends removed and cut into thirds
- dressing
- ¼ cup toasted pine nuts
- ¼ cup red onion sliced thin
- feta cheese
- Sea Salt and Freshly Cracked Pepper to taste
Instructions
- Make the dressing by combining all ingredients except for oil in a food processor. Pulse until well mixed then slowly drizzle olive oil in while pulsing. Taste and re-season if needed; set aside to allow the flavors time to mingle.
- Make the salad by bringing a large saucepan of water to boil over high heat. Drop asparagus into the water and cook for 1-2 minutes, until bright green and slightly softened.
- Drain asparagus and place it in an ice bath immediately. Drain and place asparagus spears in a large bowl.
- Toss spears, pine nuts, and red onion with the dressing (I used a little at a time so I wouldn't overdress - there was still quite a bit left over). Toss to coat evenly then sprinkle feta cheese on top. Serve and enjoy.
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