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, crisp asparagus. The cheese adds a bit of 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”. 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

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 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 and place them on a tea towel to dry, then place them in a large serving bowl.

To serve, 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.

Asparagus Summer Salad

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Prep Time: 10 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 12 minutes minutes

Course: Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Sunset Magazine

Equipment

• Food Processor
• Large saucepan

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 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
• 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 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.
• Make the salad by bringing 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 and place them on a tea towel to dry, then place them in a large serving bowl. 
• To serve, 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.

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