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Asparagus Summer Salad
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
Servings:
4
Course:
Salad
Cuisine:
American
Ingredients
Dressing:
- lemon juice of 2
- 2 tbsp Dijon mustard
- ¼ cup basil chopped, fresh
- ¼ cup parsley chopped, fresh
- 1-2 tsp shallot finely chopped
- 1 clove garlic minced
- sea salt freshly cracked, to taste
- black pepper freshly cracked, to taste
- 2 tbsp olive oil
Salad:
- 1 lb asparagus ends removed and cut into thirds, spears
- dressing
- ¼ cup pine nuts toasted
- ¼ cup red onion sliced thin
- feta cheese
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
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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