Asparagus Summer Salad
Photo: Peden & Munk; Styling: Amy Wilson
This colorful summer salad features fresh asparagus tossed with a light homemade dressing, fresh herbs, red onion, pine nuts, and feta cheese.
How to Make It
Step 1
1
Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool.
Step 2
2
In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to combine.
Step 3
3
Note: Nutritional analysis is per serving.
Step 4
Ingredients
2 pounds thick asparagus, cut into 2-in. pieces on the diagonal
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
3 tablespoons olive oil
1/4 cup each chopped fresh basil, chives, and cilantro
1 cup thinly sliced red onion
3/4 cup toasted pine nuts
1/2 cup crumbled feta
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Step 1
1
Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool.
Step 2
2
In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to combine.
Step 3
3
Note: Nutritional analysis is per serving.
Step 4
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