This fresh and vibrant Spring Asparagus Salad is the perfect dish to celebrate the season of renewal. Crisp-tender asparagus is blanched to perfection, then tossed with sweet cherry tomatoes, creamy feta cheese, and nutty toasted almonds. The salad is dressed in a light lemon vinaigrette that adds a zesty brightness to every bite, making it a perfect side dish for any spring meal. Whether you’re hosting a brunch, enjoying a picnic, or looking for a healthy lunch option, this asparagus salad brings a delightful mix of textures and flavors that truly taste like springtime.
Ingredients:
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup toasted almonds, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions:
- Blanch the asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the blanched asparagus, cherry tomatoes, feta cheese, and toasted almonds.
- Dress the salad: Drizzle the lemon vinaigrette over the salad and toss gently to combine.
- Garnish and serve: Sprinkle with fresh basil or parsley if desired. Serve immediately and enjoy!
