Description
A vibrant and fresh Greek asparagus salad with grilled asparagus, tangy feta, and a zesty lemon dressing.
Ingredients
- 2 pounds very thick asparagus, trimmed
- ¼ cup extra virgin olive oil, divided
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 small shallot, minced
- 1 tablespoon chopped fresh herbs (dill, parsley, mint)
- 3 oz feta cheese, crumbled
- ¼ cup chopped chives or green onion
- ¼ cup additional chopped fresh herbs (dill, parsley, mint)
Instructions
- Toss the asparagus spears with 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Heat a grill or cast iron skillet over high heat. Cook the asparagus in batches for about 3 to 4 minutes, turning to ensure even cooking until fork-tender. Set aside to cool.
- Cut the grilled asparagus into bite-sized pieces and transfer them to a large bowl.
- Whisk together the mustard, lemon juice, and remaining olive oil in a small bowl. Add shallots, lemon zest, fresh herbs, salt, and pepper to the dressing.
- Pour the dressing over the asparagus, tossing in the feta cheese and green onions. Serve warm, at room temperature, or chilled.
Notes
Experiment with different herbs or add cherry tomatoes for a pop of sweetness.
