Description
A vibrant salad featuring grilled asparagus, fresh herbs, and creamy feta cheese, perfect for any occasion.
Ingredients
- 2 pounds very thick asparagus, trimmed
- ¼ cup extra virgin olive oil, divided
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 small shallot, minced
- 1 tablespoon chopped fresh herbs (such as dill, parsley, or mint)
- 3 oz feta cheese, crumbled
- ¼ cup chopped chives or green onion
- ¼ cup additional chopped fresh herbs (dill, parsley, mint)
Instructions
- Toss the asparagus spears with 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Heat a grill or cast iron skillet over high heat. Cook the asparagus in batches for about 3 to 4 minutes, turning to ensure even cooking until fork-tender. Set aside to cool.
- Once cooled, cut the grilled asparagus into bite-sized pieces and transfer them to a large bowl.
- In a small bowl, whisk together the mustard, lemon juice, and remaining olive oil. Add shallots, lemon zest, fresh herbs, salt, and pepper to the dressing.
- Pour the dressing over the asparagus, tossing in the feta cheese and green onions. Serve warm, at room temperature, or chilled.
Notes
Consider marinating the asparagus in the olive oil and lemon mixture before grilling to enhance the flavor.