asparagus salad

A couple of weeks ago I had a bunch of asparagus in my fridge that was dancing around the past its prime date. I wasn’t making anything that required a nice roasted asparagus as a side dish, which is my usual method for cooking the stalks. (Cut the bottoms off, lay them in a line on a baking sheet, drizzle with olive oil, sprinkle with kosher salt and black pepper, into a 400 degree oven for about 11 minutes then top with some fresh grated romano and a squeeze of lemon, seriously, it’s PERFECT!)

Since the warmer weather was here, I thought I might like to do an asparagus salad. I searched online and came across a recipe that involved shallots, dijon vinaigrette, red peppers, and feta. I tried and it was quite tasty. Mike liked it too. Lots of flavor.

Flash-forward to today, I was planning on a simple summer meal, veggie burgers with potato salad. I saw that I had a bundle of asparagus in my fridge again and figured I would make them into salad again. Problem is, I COULD NOT find that recipe again. I went to like page 5 in my google search hoping to come across it.

So, I thought, eh, it’s not rocket science, just wing it.

And so I did.

Asparagus salad with avocado and feta

I used a few elements from the previous dish and then just added a few new ones.

As follows:

  • 1 bunch of asparagus, cut into approx. 2 inch pieces, blanched in salted bowling water for 2 minutes, then submerged into ice bath for 2 minutes
  • 1 small shallot, minced
  • 1/2 cup extra virgin olive oil
  • 2 T dijon mustard
  • 1 lemon, zested and squeezed
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup feta cheese crumbles
  • 1/2 avocado, diced
  • 1/2 tsp dried oregano
  • kosher salt
  • black pepper
  1. Whisk olive oil, mustard, lemon juice/zest, salt, pepper, oregano, and shallots together until combined.
  2. Add blanched asparagus and tomatoes, mix to coat.
  3. Add feta and stir.
  4. Add diced avocado to top.
  5. Serve chilled.

It will be one of my go-to summer salads from now on. It was refreshing and delicious and the best part, healthy!

The potato salad was homemade too, but it’s not quite as jazzy to talk about!

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