FOOD FRIDAYS: Asparagus Salad with Lemon and Feta
Try this bright and summery dish that’s not just another boring salad! Easy enough to be made on a weeknight, this asparagus salad with lemon feta dressing goes perfectly alongside any protein of choice – especially salmon and fish!
It can be tough to find new ways to prepare veggies such as asparagus – blanching is a simple process that allows you to cook asparagus quickly while maintaining its vibrant green colour and crispness.
Try doubling the dressing recipe to enjoy on other salads all week long!
Ingredients:
- 2 lbs fresh asparagus spears, washed with ends trimmed
- 1 cup chopped red onion
- 1/4 cup crumbled feta
- 1/4 cup chopped fresh parsley
Lemon Feta Dressing
- juice from 1/2 lemon
- 1 Tablespoon dijon mustard
- 3 Tablespoons olive oil
- 2 Tablespoons crumbled feta cheese
- 1 clove of garlic, minced
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground pepper
- 1/2 teaspoon sea salt
Directions:
-
Chop trimmed asparagus spears into thirds, on the diagonal.
-
Bring a large pot of water to a boil. While water is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice.
-
Blanch asparagus: add spears to boiling water and let cook for 1-2 minutes. Use a slotted spoon or tongs to remove from the boiling water and transfer spears immediately into the ice bath. Let the asparagus chill in the ice water for a few minutes then remove with the slotted spoon or tongs. Transfer asparagus to a large plate lined with a clean kitchen towel to dry.
-
In the meantime, prepare the rest of the salad by whisking together the dressing ingredients: lemon juice, dijon mustard, olive oil, feta, garlic, honey, pepper and sea salt.
-
Grab a large bowl and gently toss together blanched asparagus spears, red onion, parsley and dressing. Serve salad with 1/4 cup feta on top
Recipe from Eating Bird Food.
