Asparagus Summer Salad

I found a delicious-looking asparagus summer salad recipe in Sunset Magazine and instantly wanted to make it.  I loved the flavor of the salad dressing with the cool and crisp asparagus. The cheese gave the salad a bit of creaminess and the nuts and onions gave a nice crunch. My husband, son and I loved this salad while my daughter thought it was “okay”.

Asparagus Summer Salad:

Dressing:

• Juice of 2 lemons
• 2 tbsp Dijon mustard
• 1/4 cup of fresh basil, chopped
• 1/4 cup of fresh parsley, chopped
• 1-2 tsp shallot, finely chopped
• 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
• 1/4 cup toasted pine nuts
• 1/4 cup red onion, sliced thin
• Feta cheese
• Sea salt and freshly cracked pepper, to taste

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.

Bring a large saucepan of water to boil over high heat. Drop asparagus into the water and cook for 1-2 minutes, until bright green and slightly softened. Drain asparagus and place it in an ice bath immediately. Drain and place asparagus spears in a large bowl.

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.