Asparagus Summer Salad

I found a delicious-looking asparagus summer salad recipe in Sunset Magazine and instantly wanted to make it.  I loved the salad dressing with the cool, crisp asparagus. The cheese adds creaminess, and the nuts and onions give a nice crunch. My husband, son, and I loved this salad, while my daughter thought it was “okay”. We thought this easy asparagus salad recipe paired nicely with grilled flank steak, twice-baked potatoes, and marinated cherry tomatoes.

Asparagus Summer Salad

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
• ¼ cup toasted pine nuts
• ¼ cup red onion, sliced thin
• Feta cheese
• Sea salt and freshly cracked pepper, to taste

How to Make an Asparagus Summer Salad:

Make the vinaigrette by combining all ingredients except the oil in a food processor. Pulse until well mixed, then slowly drizzle in olive oil while pulsing. Taste and re-season if needed.

Bring 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 to a tea towel to dry, then into a large serving bowl.

To serve, toss spears, pine nuts, and red onion with some of the well-whisked dressing to taste.

Toss to coat evenly, then sprinkle feta cheese on top. Serve and enjoy.