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Asparagus and Feta Salad Recipe

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4.4 from 3 reviews

This vibrant Asparagus and Feta Salad combines tender sautéed asparagus with zesty lemon-shallot dressing, crunchy pistachios, and fresh herbs, finished with a tangy feta cheese topping. Perfect as a light lunch or side dish, this salad is quick to prepare and bursting with fresh, Mediterranean-inspired flavors.

Ingredients

Dressing

  • 3 Tbsp. minced shallots
  • 1 1/2 Tbsp. fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper

Salad

  • 1 lb. asparagus, trimmed and sliced diagonally into 2-inch pieces
  • 2 tsp. extra-virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/3 cup roasted, salted pistachios, roughly chopped
  • 3 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • 2 oz. crumbled feta cheese

Instructions

  1. Prepare Lemon-Shallot Dressing: Combine minced shallots, fresh lemon juice, 1/3 cup olive oil, and 1/4 teaspoon each of kosher salt and black pepper in a glass jar or small mixing bowl. Mix well to blend flavors. Set the dressing aside to allow the flavors to meld.
  2. Sauté Asparagus: Heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat until hot. Add the asparagus pieces and sauté for about 5 minutes, tossing occasionally, until the asparagus is crisp-tender. Season with the remaining 1/4 teaspoon kosher salt and remove from heat. Transfer the asparagus to a bowl and let it sit for 5 minutes to slightly cool.
  3. Assemble the Salad: To the bowl with the asparagus, add the roughly chopped pistachios, chopped fresh dill, chopped fresh parsley, and crumbled feta cheese. Season with the remaining 1/4 teaspoon of black pepper. Pour the prepared lemon-shallot dressing over the salad and toss gently to combine all ingredients evenly.

Notes

  • For best texture, do not overcook the asparagus; it should remain crisp-tender.
  • Roasted salted pistachios add a delightful crunch; unsalted can be used but add salt to taste.
  • Fresh herbs like dill and parsley are essential for bright flavor but can be adjusted to preference.
  • This salad can be served warm or at room temperature.
  • Leftover dressing can be stored in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/asparagus-and-feta-salad-recipe/