Asparagus Salad with Feta
A crisp, tangy asparagus salad with feta and lemon—perfect for spring and ready in minutes.
Servings: 4 servings
Calories: 217kcal
Ingredients
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, crushed
- 1 tablespoon fresh dill, finely chopped
- 1 lb. asparagus, washed and trimmed
- 3 ounces feta cheese, crumbled
- ¼ cup pistachios, roughly chopped
- Salt and pepper, to taste
- Zest of one lemon, to garnish
- Extra dill, to garnish
Instructions
Lemon and Garlic Dressing
- In a small mixing bowl, add 1 tablespoon lemon juice, 3 tablespoons extra virgin olive oil, 1 small garlic clove, crushed and 1 tablespoon fresh dill, finely chopped. Whisk until completely emulsified then add salt and pepper to taste. Set aside.
Asparagus
- Bring a large pot of water to the boil. Ad1 lb. asparagus, washed and trimmed and blanch for one to two minutes then drain and plunge into ice water to halt the cooking process. After one minute in the ice water, remove the asparagus and drain well.
- Arrange the cold asparagus on a serving platter. Scatter over 3 ounces feta cheese, crumbled and 1/4 cup pistachios, roughly chopped.
- Pour the lemon and garlic dressing over the top.
- To garnish, zest a lemon on top of the salad and add some extra dill.
Notes
This Asparagus salad will keep well for up to 3 days. Store leftovers in an airtight container in the refrigerator.
