Ingredients
Asparagus Salad
- 1 lb asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, sliced in half
- 4 radishes, thinly sliced
- ½ cup sliced almonds
- ⅓ cup feta, crumbled
- ⅓ cup fresh parsley, chopped
Dijon Vinaigrette
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Instructions
- Blanch the Asparagus: Bring a pot of water to a boil and add the asparagus pieces. Boil for 2-3 minutes until tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process and preserve their bright green color. Drain and set aside.
- Assemble the Salad: Arrange the blanched asparagus on a serving plate and scatter the halved cherry tomatoes and thinly sliced radishes over the top. Sprinkle the sliced almonds evenly across the salad.
- Prepare the Dijon Vinaigrette: In a small jar, combine olive oil, Dijon mustard, red wine vinegar, kosher salt, and black pepper. Secure the lid and shake vigorously for one to two minutes until the dressing is well emulsified and creamy.
- Dress and Garnish: Drizzle the Dijon vinaigrette evenly over the salad. Then top with crumbled feta cheese and freshly chopped parsley for a flavorful finish. Serve immediately.
Notes
- Blanching the asparagus quickly cooks it while retaining crispness and vibrant color.
- The ice bath is essential to stop the cooking and maintain texture.
- Feel free to toast the almonds for extra crunch and flavor.
- This salad can be served chilled or at room temperature.
- Adjust the vinaigrette seasoning to taste, adding more mustard or vinegar if desired.
- Prep Time: 12 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
- Diet: Vegetarian
