asparagus salad

a recipe by
Beth Pierce
Old Monroe, MO

A fresh spring Asparagus Salad with tomatoes, radishes, cherry tomatoes, carrots, and red onions drizzled with a lemon mustard vinaigrette and tangy crumbled feta. This beautiful colorful side dish is easy enough for a weekday meal yet elegant enough for a special occasion

serves 8
prep time 15 Min
cook time 2 Min
method Stove Top

Ingredients For asparagus salad

  • LEMON MUSTARD VINAIGRETTE
  • 1 Tbsp
    apple cider vinegar
  • 1
    lemon, juiced (about 3 tablespoons)
  • 1 tsp
    dijon mustard
  • 2 tsp
    honey
  • 1 tsp
    dried marjoram (or oregano)
  • ¼ c
    olive oil
  • salt and pepper to taste
  • SALAD
  • 1 bunch
    asparagus blanched and cut into bite-sized pieces (rough stalk removed)
  • ½ c
    sliced radishes
  • 1 1/2 c
    cherry or grape tomatoes halved
  • 1
    carrot julienne
  • 1/3 c
    thinly sliced red onions
  • 1 Tbsp
    fresh thyme
  • ½ c
    crumbled feta cheese

How To Make asparagus salad

  • 1
    Bring a pot of water a boil and add the asparagus cooking for 1 1/2 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking process. Drain the asparagus and dry well with paper towels.
  • 2
    In a small bowl whisk together apple cider vinegar, lemon juice, Dijon Mustard, honey, and dried marjoram. Slowly add the olive oil while continuously whisking. Season with salt and pepper to taste.
  • 3
    In a large bowl combine the asparagus, radishes, cherry tomatoes, carrots, red onions, and 2 teaspoons fresh thyme. Drizzle with the dressing and toss to coat. Sprinkle with the remaining thyme and the feta cheese.
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