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Asparagus feta salad in a large bowl with a gold spoon and lemon slices on top.
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4.05 from 23 votes

Asparagus Salad with Lemon and Feta

Tender blanched asparagus spears combined with red onion and parsley in a light lemon feta dressing.
Prep Time10 mins
Cook Time2 mins
Course: Salad
Cuisine: American
Keyword: asparagus salad
Servings: 4
Calories: 175kcal


  • 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


  • Chop trimmed asparagus spears into thirds, on the diagonal.
  • 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.
  • 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.


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