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Asparagus Salad Recipe

Asparagus Salad Recipe

Fresh, crisp, and full of flavor, this asparagus salad is the perfect way to upgrade any meal. Light, tangy, and ready in minutes.
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Ingredients
  

1 lb asparagus, trimmed and cut into 2-inch pieces

1 cup cherry tomatoes, halved

1/3 cup red onion, thinly sliced

1/2 cup feta or goat cheese, crumbled

1/4 cup toasted almonds, sliced or chopped

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 garlic clove, minced

Salt and pepper to taste

Instructions
 

  • Blanch asparagus in boiling water for 2–3 minutes, then cool in an ice bath.
    Slice tomatoes, onion, and crumble the cheese; toast the almonds.
    Whisk olive oil, lemon juice, mustard, garlic, salt, and pepper to make dressing.
    Combine asparagus, tomatoes, and onion; toss with dressing.
    Add cheese gently, then top with almonds before serving.

Notes

  • Dress the asparagus first for the best texture
  • Best eaten within 2–3 hours
  • Try Italian or truffle variation
  • Spring’s prettiest salad