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Asparagus Salad with Lemon and Feta

Asparagus Salad with Lemon and Feta

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ATHENOS

Crisp-tender asparagus spears are drizzled with a lemon mustard vinaigrette and topped with crumbled feta cheese and lemon zest.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Bring about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
  2. Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
  3. Place asparagus on plate; top with mustard sauce, cheese and lemon zest.
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Reviews

JJ6
2
10/3/2013

Just what I was looking for. Made the asparagus and dressing about 4 hours before serving. Added the dressing and cheese to the asparagus just when serving. Have to watch the asparagus to see when it's done right but it kept in the refrigerator staying crisp/ tender and brightly colored. My guests loved the dressing and cheese, I served this with Beer Boiled shrimp and they were dipping their shrimp in the extra dressing on their plates, Thanks!

DECAR48
0
4/5/2014

Tasty! Easy to make and a healthy change from regular tossed salad. I did screw up and added the zest to the dressing. Didn't hurt it though! Next time I made it, I tried it with blue cheese crumbles and we liked that just as much.