Asparagus Summer Salad
Carla Travaille
ingredients
- 2 lbs. thick asparagus, cut in 2-in. pcs.
- 2 tbsp. each fresh lemon juice and Dijon mustard
- 3 tbsp. olive oil
- 1/4 cup each chopped fresh basil, chives, and cilantro
- 1 cup thinly sliced red onion
- 3/4 cup toasted pine nuts
- 2 oz. feta cheese, crumbled (1/2 cup)
- 1/2 tsp. each salt and freshly ground black pepper
directions
- 1
Bring a large saucepan of water to a boil. Drop asparagus into water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool to the touch.
- 2
In a large bowl, whisk together lemon juice, mustard, oil and herbs. Add asparagus, onion, pine nuts, feta, salt and pepper, and stir to combine.
notes
This is a quick and easy summer salad, simple enough for a quick weeknight meal, but elegant enough to serve when company comes over! Enjoy!
Source: Renee
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