Asparagus Summer Salad
Servings 4
Equipment
- Food Processor
- Large saucepan
Ingredients
Dressing:
- Juice of 2 lemons
- 2 tbsp Dijon mustard
- ¼ cup of fresh basil chopped
- ¼ cup of fresh parsley chopped
- 1-2 tsp shallot finely minced
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- 2 tbsp olive oil
Salad:
- 1 lb asparagus spears ends removed and cut into thirds
- Dressing
- ¼ cup toasted pine nuts
- ¼ cup red onion sliced thin
- Feta cheese
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the vinaigrette by combining all ingredients except for oil in a food processor. Pulse until well mixed, then slowly drizzle olive oil in while pulsing. Taste and re-season if needed.
- Make the salad by bringing a large saucepan of water to a boil over high heat. Drop asparagus into the water and cook for 1-2 minutes, until bright green and slightly softened.
- Drain, and plunge the asparagus in an ice bath immediately. Remove and place them on a tea towel to dry, then place them in a large serving bowl.
- To serve, toss spears, pine nuts, and red onion with the dressing (I used a little at a time so I wouldn't overdress–there was still quite a bit left over).
- Toss to coat evenly, then sprinkle feta cheese on top. Serve and enjoy.