Asparagus Spring Salad

This colorful summer salad features fresh asparagus tossed with a light homemade dressing, fresh herbs, red onion, pine nuts, and feta cheese.

Asparagus Spring Salad

Print Grocery List Print Recipe
Serves: 6 Total Time: 20 minutes


  • 2 pounds thick asparagus, cut into 2-in. pieces on the diagonal
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 1/4 cup each chopped fresh basil, chives, and cilantro
  • 1 cup thinly sliced red onion
  • 3/4 cup toasted pine nuts
  • 1/2 cup crumbled feta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper



Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, about 2 minutes.


Drain asparagus and rinse with very cold water until cool.


In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to combine.


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