Asparagus Salad with Lemon and Feta Recipe
This vibrant Asparagus Salad with Lemon and Feta combines tender blanched asparagus, sharp red onion, and fresh parsley in a zesty lemon dijon dressing, topped with creamy crumbled feta. Ready in just 12 minutes, it’s a refreshing and healthy side dish perfect for spring and summer meals.
- Prep Time: 7 minutes
- Cook Time: 5 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and Blanching
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 2 lbs fresh asparagus spears (washed with ends trimmed)
- 1 cup chopped red onion
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Dressing
- Juice from ½ lemon
- 1 tablespoon dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons crumbled feta cheese
- 1 clove garlic (minced)
- 1 teaspoon honey or maple syrup
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
Instructions
- Chop asparagus: Trim the asparagus ends and cut the spears into thirds on the diagonal to ensure bite-sized pieces that blend well in the salad.
- Boil water & prepare ice bath: Bring a large pot of water to a rapid boil. At the same time, prepare an ice bath by filling a large bowl with cold water and plenty of ice cubes to stop the cooking process later.
- Blanch asparagus: Add the cut asparagus pieces to the boiling water and cook for 1-2 minutes until just tender-crisp. Using a slotted spoon or tongs, immediately transfer the asparagus into the ice bath to cool rapidly, preserving the bright green color and texture.
- Drain and dry: After a few minutes in the ice bath, remove the asparagus with a slotted spoon and spread on a clean kitchen towel or paper towel to dry thoroughly, preventing the salad from becoming soggy.
- Prepare dressing: In a bowl, whisk together lemon juice, dijon mustard, olive oil, 2 tablespoons crumbled feta, minced garlic, honey (or maple syrup), ground pepper, and sea salt until emulsified and well combined.
- Toss salad: In a large bowl, gently combine the blanched asparagus, chopped red onion, fresh parsley, and the prepared dressing, making sure everything is evenly coated.
- Serve: Plate the salad and sprinkle the remaining ¼ cup crumbled feta cheese on top as a garnish. Serve immediately for the freshest flavor and texture.
Notes
- Use fresh, crisp asparagus for the best texture and flavor.
- Blanching quickly cooks the asparagus while keeping it vibrant and crunchy.
- Ice bath is critical to stop cooking and maintain color and texture.
- This salad can be served chilled or at room temperature.
- Leftovers keep well in the refrigerator for up to 2 days, but dress the salad just before serving to avoid sogginess.
