Lemon Feta Asparagus Salad Recipe
A bright and refreshing Lemon Feta Asparagus Salad featuring crisp, blanched asparagus, tangy feta cheese, and a zesty lemon Dijon dressing. Perfect as a light side dish or a healthy appetizer, this salad balances fresh herbs, a touch of honey, and savory feta for a delicious springtime treat.
- Prep Time: 8 minutes
- Cook Time: 4 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Asparagus
- 2 lbs fresh asparagus spears (washed with ends trimmed)
Vegetables & Herbs
- 1 cup chopped red onion
- 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
Topping
- ¼ cup crumbled feta cheese
Instructions
- Prepare Asparagus: Chop the trimmed asparagus spears into thirds diagonally to create bite-sized pieces suitable for the salad.
- Boil Water and Prepare Ice Bath: Bring a large pot of water to a rolling boil. Meanwhile, fill a large bowl with cold water and lots of ice to create an ice bath for blanching.
- Blanch Asparagus: Add the chopped asparagus pieces to the boiling water and cook for 1-2 minutes until crisp-tender. Quickly remove the asparagus with a slotted spoon or tongs and transfer immediately into the ice bath to halt the cooking process and preserve their vibrant green color. Let them chill for a few minutes.
- Dry Asparagus: Remove the asparagus from the ice bath using a slotted spoon or tongs and lay them out on a large plate lined with a clean kitchen towel to dry thoroughly.
- Prepare Dressing: In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, 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 and dried asparagus, chopped red onion, chopped parsley, and the prepared dressing. Toss to evenly coat all ingredients without breaking the asparagus.
- Serve: Transfer the salad to serving bowls or a platter and sprinkle the remaining ¼ cup crumbled feta cheese on top for garnish. Serve immediately or chilled.
Notes
- Blanching asparagus is key to keeping its bright green color and crisp texture.
- The ice bath immediately stops the cooking process to preserve freshness.
- You can substitute maple syrup for honey to keep the dressing vegan.
- For a nuttier flavor, consider adding toasted pine nuts or almonds.
- This salad is best served fresh but can be refrigerated for up to 1 day.
Find it online: https://cheftinaskitchen.com/lemon-feta-asparagus-salad-recipe/
