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! ⁠


  • 2 lbs fresh asparagus spearswashed 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 garlicminced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon sea salt


  1. Chop trimmed asparagus spears into thirds, on the diagonal.
  2. 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.
  3. 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.
  4. 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.
  5. 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.