Asparagus Salad
A fresh spring Asparagus Salad with tomatoes, radishes, cherry tomatoes, carrots, and red onions drizzled with a lemon mustard vinaigrette and tangy crumbled feta.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 8 servings
- Category: salad
- Method: stovetop
- Cuisine: American
Ingredients
Lemon Mustard Vinaigrette
- 1 tablespoons apple cider vinegar
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon dried marjoram (or oregano)
- ¼ cup olive oil
- salt and pepper to taste
Salad
- 1 bunch asparagus blanched and cut into bite-sized pieces (rough stalk removed)
- ½ cup sliced radishes
- 1 1/2 cup cherry or grape tomatoes halved
- 1 carrot julienne
- ⅓ cup thinly sliced red onions
- 1 tablespoon fresh thyme
- ½ cup crumbled feta cheese
Instructions
- Bring a pot of water to 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.
- 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.
- In a large bowl, combine the asparagus, radishes, cherry tomatoes, carrots, red onions, and 2 teaspoons of fresh thyme. Drizzle with the dressing and toss to coat. Sprinkle with the remaining thyme and the feta cheese.
Notes
- Make the dressing up to 2 days in advance and store it in a mason jar in the refrigerator. When ready to make your salad remove it from the refrigerator 30 minutes in advance and shake well before drizzling it over the salad.
- The asparagus only needs to cook for 1-2 minutes in boiling water. Anything more and it would be overcooked for a salad.
- If available, purchase a block of feta cheese and crumble it yourself. It is more flavorful than the pre-crumbled and so easy to do. Place it in a sandwich bag and, using your hand break up the cheese. It will crumble quite easily.
- If feta cheese is really not your thing, try cotija or gorgonzola cheese.
- Serve this salad cold or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days. The radishes and carrots will not be as crisp as when you first made the salad, but it will still be delicious.
Keywords: asparagus and tomato salad, asparagus salad with feta, lemon mustard vinaigrette asparagus salad
Find it online: https://www.smalltownwoman.com/asparagus-salad/