I found a really delicious-looking recipe for a summer salad in Sunset Magazine and instantly knew I would make it. I adapted the recipe a bit by using the fresh herbs I had on hand and reducing the olive oil. I really, really 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”. If you are looking for a tasty new way to make asparagus – try this recipe.
How to Make an Asparagus Summer Salad:
- 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
- 1 lb asparagus spears, ends removed and cut into thirds
- 1/4 cup toasted pine nuts
- 1/4 cup red onion, sliced thin
- Feta cheese (I used low fat)
- Sea salt and freshly cracked pepper, to taste
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 leftover). Toss to coat evenly then sprinkle feta cheese on top. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Recipe and photo by For the Love of Cooking
Recipe adapted from Sunset Magazine June 2009