15 minutes

Lemony Asparagus Salad


  • Abbio Stock Pot
  • Mixing bowls
  • Colander or similar for straining
  • Sharp knife
  • Cutting board 


    • Cut and prepare onion, and parsley, and set aside
    • Bring a well salted pot of water to a boil 



    1. Chop asparagus into thirds or fourths 
    2. While water in Stock Pot is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice
    3. Blanch asparagus by adding to the boiling water and cooking 2 minutes
    4. Remove from the boiling water and transfer spears immediately into the ice bath
    5. Let the asparagus chill in the ice water for a few minutes then strain
    6. Transfer asparagus to a large plate lined with paper towels or a kitchen towel to dry
    7. While the asparagus is drying make the dressing by combining: juice of half a lemon, 1 tbsp dijon mustard, 3tbsp olive oil, 3 tbsp of crumbled feta cheese, 1 minced clove of garlic, 1 tsp of honey, and salt and pepper to taste 
    8. Combine the dressing, the diced red onion and the asparagus in a large serving bowl, mix well
    9. Top with torn parsley and enjoy!