Asparagus Summer Salad
I found a delicious-looking recipe for asparagus summer salad in Sunset Magazine and instantly knew I would 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”. If you are looking for a tasty new way to make asparagus – try this recipe.
How to Make an 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
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. Enjoy.
Equipment
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 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
- ¼ cup toasted pine nuts
- ¼ cup red onion sliced thin
- Feta cheese
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the dressing 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; set aside to allow the flavors time to mingle.
- Make the salad by bringing 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.
Recipe adapted from Sunset Magazine June 2009
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