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Asparagus feta salad in a large bowl with a gold spoon and lemon slices on top.

Asparagus Salad with Lemon and Feta

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 4


Tender blanched asparagus spears combined with red onion and parsley in a light lemon feta dressing.


  • 2 lbs fresh asparagus spears, washed with ends trimmed
  • 1 cup chopped red onion
  • 1/4 cup crumbled feta
  • 1/4 cup chopped fresh parsley

Lemon Feta Dressing

  • juice from 1/2 lemon
  • 1 Tablespoon dijon mustard
  • 3 Tablespoons olive oil
  • 2 Tablespoons crumbled feta cheese
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon sea salt


  1. Chop trimmed asparagus spears into thirds, on the diagonal.
  2. 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.
  3. 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.
  4. 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.
  5. Grab a large bowl and gently toss together blanched asparagus spears, red onion, parsley and dressing. Serve salad with 1/4 cup feta on top.
  • Category: Salad
  • Method: Blanch
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 175
  • Sugar: 6g
  • Fat: 12g
  • Carbohydrates: 13g
  • Fiber: 5g
  • Protein: 5g

Keywords: asparagus salad