Asparagus Salad with Lemon and Feta
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This asparagus salad is crisp, fresh and tossed in a bright lemon feta dressing with red onion and parsley for a simple, flavor-packed side.
As soon as asparagus starts showing up at the store, this is one of the first things I make. It’s quick, super fresh and honestly one of those sides that goes with just about anything.
Blanching the asparagus keeps it vibrant and tender with a little bite, and once you toss it with the lemon feta dressing, everything just clicks. You get that mix of bright, salty and slightly tangy flavors that makes it hard to stop going back for another forkful.
I love serving this with grilled proteins in the spring and summer, but it’s also one of those salads that’s just as good straight out of the fridge the next day.
And if you love fresh, simple salads, you’ve got to try my arugula salad or this easy kale salad for more delicious options!
Table of Contents
“This salad was super yummy, will definitely be making this one again. Thanks for keeping us all healthy and happy, Brittany.”
Why I Love This Asparagus Salad
- Fresh and bright: The lemon feta dressing brings a punchy, tangy flavor that makes the whole salad pop.
- Perfectly crisp asparagus: A quick blanch keeps the asparagus tender but still with a little bite.
- So simple to make: Just cook, toss and serve. Nothing complicated here.
- Easy side for anything: It pairs with pretty much any protein or main dish.
Ingredients Needed
You only need a few simple ingredients to make this fresh asparagus salad, and I bet you already have most of them on hand!
- asparagus – the star of the show! Fresh, crisp, and slightly sweet, asparagus is delicious when blanched to keep its vibrant color and tender bite.
- red onion – adds a bit of crunch and a pop of sharp flavor to balance the mild sweetness of the asparagus.
- feta cheese – crumbly, creamy, and just salty enough to bring all the flavors together.
- fresh parsley – a little fresh parsley brightens up the whole salad.
- lemon feta dressing – a simple but flavorful mix of lemon juice, Dijon mustard, olive oil, crumbled feta, garlic, honey, salt, and pepper. This dressing adds a tangy, slightly creamy bite that pairs perfectly with the crisp asparagus and red onion.
How to Make Asparagus Salad
Step 1: Whisk together the dressing ingredients in a small bowl. Set aside.
Step 2: Chop trimmed asparagus spears into thirds, on the diagonal.
Step 3: Add asparagus to boiling water and cook for 1-2 minutes. Transfer spears immediately into the ice bath and let chill for a few minutes then remove with the slotted spoon or tongs. Transfer asparagus to a large plate lined with a clean kitchen towel to dry.
Step 4: In a large bowl, gently toss together blanched asparagus spears, red onion, parsley and dressing. Serve salad with ¼ cup feta on top.
Tips for the Best Asparagus Salad
- Upgrade your feta: If possible, use block feta cheese and crumble it yourself. It’s creamier and more flavorful than pre-crumbled feta.
- Blanch the asparagus just right: You want the asparagus to be bright green and slightly crisp, not mushy. A quick 1-2 minute boil followed by an immediate ice bath stops the cooking process and keeps it perfectly tender-crisp.
- Slice the onions thinly: Red onions add a nice bite, but if they’re too overpowering, soak them in cold water for 10 minutes before adding them to the salad. This mellows their sharpness while keeping their crunch.
- Let the flavors meld: If you have time, let the salad sit in the fridge for about 30 minutes before serving. This allows the dressing to soak into the asparagus and enhances the overall flavor.
Serving Suggestions
Whether you’re serving this salad as a side or making it part of a larger meal, here are some delicious ways to enjoy it:
- With grilled or roasted proteins – This salad pairs beautifully with grilled chicken, balsamic glazed salmon, or air fryer shrimp for a fresh, well-rounded meal.
- As a side for pasta – Serve it alongside my lemon orzo salad, pasta primavera, or creamy cottage cheese pasta for a bright contrast to richer flavors.
- With brunch favorites – It’s a perfect addition to a egg white frittata, or kale and feta crustless quiche for a vibrant, spring-inspired brunch.
- Paired with sandwiches or burgers – This salad is a great fresh side for options like my turkey burger, BBQ jackfruit sandwich, or a teriyaki salmon burgers.
How to Store Asparagus Salad
In the fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, but the asparagus may soften slightly over time.
Make ahead tip: If prepping in advance, keep the dressing separate until ready to serve to prevent the asparagus from becoming too soft.
Frequently Asked Questions
This asparagus salad recipe is best served cold or at room temperature after blanching the asparagus. The cooling process keeps it crisp and refreshing!
If you’re not a fan of feta, try using goat cheese, parmesan shavings, or even crumbled blue cheese for a different flavor twist.
More Asparagus Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Lemon Feta Asparagus Salad
Ingredients
- 2 lbs fresh asparagus spears, washed with ends trimmed
- 1 cup chopped red onion
- ¼ cup crumbled feta
- ¼ cup chopped fresh parsley
Lemon Feta Dressing
- juice from ½ lemon
- 1 Tablespoon dijon mustard
- 3 Tablespoons olive oil
- 2 Tablespoons crumbled feta cheese
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
Instructions
- Chop trimmed asparagus spears into thirds, on the diagonal.2 lbs fresh asparagus spears
- Bring a large pot of water to a boil. While water is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice.
- Blanch asparagus: add spears to boiling water and let cook for 1-2 minutes. Use a slotted spoon or tongs to remove from the boiling water and transfer spears immediately into the ice bath. Let the asparagus chill in the ice water for a few minutes then remove with the slotted spoon or tongs. Transfer asparagus to a large plate lined with a clean kitchen towel to dry.
- In the meantime, prepare the rest of the salad by whisking together the dressing ingredients: lemon juice, dijon mustard, olive oil, feta, garlic, honey, pepper and sea salt.juice from ½ lemon, 1 Tablespoon dijon mustard, 3 Tablespoons olive oil, 1 clove garlic, 1 teaspoon honey or maple syrup, ½ teaspoon ground pepper, ½ teaspoon sea salt, 2 Tablespoons crumbled feta cheese
- Grab a large bowl and gently toss together blanched asparagus spears, red onion, parsley and dressing. Serve salad with ¼ cup feta on top.1 cup chopped red onion, ¼ cup chopped fresh parsley, ¼ cup crumbled feta
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, but the asparagus may soften slightly over time.
- Swap the dressing: This salad is amazing with the lemon feta dressing, but you could also try balsamic vinaigrette, red wine vinaigrette, or even a light honey mustard dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This was simply delicious- absolutely a hit at a gathering of women! Will certainly repeat this one!
Yay! That makes me so happy to hear. I’m so glad everyone loved this recipe. Thanks for coming back to leave a review, I really appreciate it!
this was so good and simple. to make it even easier I left out the onion, garlic, and parsley. and I used agave syrup as the sweetener. super tasty and fresh
Yum! I am happy to hear that you are loving this recipe, Jessica. Thank you for sharing your review + star rating, I really appreciate it.
This salad was super yummy, will definitely be making this one again. Thanks for keeping us all healthy and happy, Brittany.
Yay!! I’m glad this asparagus salad has been a hit, Mary Helen! Thanks for the review 🙂
Amazing!!! This was easy to prepare and absolutely delicious.
So glad you love this salad, Renee! Thanks for the review. I appreciate it!
This is a fantastic recipe! I served it with grilled salmon on a summer evening. We are following a keto diet, so I left out the honey and added a few drops of liquid stevia. Thanks so much for all the great healthy recipes.
Ahh yay!! So glad this recipe was a hit. Thanks for taking the time to leave a comment + star rating. I really appreciate it, Susan. <3
So delicious!!! A fresh new take in the vegetable that my family has merely tolerated in the past. They LOVED this!!