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Fresh green asparagus salad with lemon vinaigrette, crumbled feta cheese, and toasted pine nuts on a white platter.

Asparagus Salad with Lemon and Feta

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 185
Ingredients Method

Ingredients
  

  • 1 pound fresh asparagus, woody ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 0.5 teaspoon Dijon mustard
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 cup crumbled feta cheese
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon fresh flat-leaf parsley, chopped

Method
 

  1. Bring a large pot of salted water to a boil and prepare an ice water bath in a medium bowl.
  2. Add the trimmed asparagus to the boiling water and blanch for 2 to 3 minutes until tender-crisp and bright green.
  3. Immediately transfer the asparagus to the ice water bath for 2 minutes to stop the cooking process.
  4. Drain the asparagus thoroughly and pat dry with a clean kitchen towel.
  5. In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until the dressing is emulsified.
  6. Arrange the dried asparagus on a serving platter and drizzle the vinaigrette evenly over the spears.
  7. Sprinkle with crumbled feta cheese, toasted pine nuts, and chopped parsley before serving.