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.

Course Salad

Cuisine American

Keyword asparagus and tomato salad, asparagus salad with feta, lemon mustard vinaigrette asparagus salad

Prep Time 15

Cook Time 2

Servings servings

Calories 108kcal

Author Beth Pierce

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.

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