TOOLS YOU NEED
- Abbio Stock Pot
- Mixing bowls
- Colander or similar for straining
- Sharp knife
- Cutting board
15 minutes
Lemony Asparagus Salad
The key to this asparagus salad is properly blanched greens.
INGREDIENTS
- 2 bunches asparagus spears
- 1 cup chopped red onion
- 1/4 cup crumbled feta
- 1/4 cup chopped fresh parsley
- Lemon
- 1 Tablespoon dijon mustard
- 3 Tablespoons olive oil
- 2 Tablespoons crumbled feta cheese
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon ground pepper
- 1/2 teaspoon sea salt
PREP
- Cut and prepare onion, and parsley, and set aside
- Bring a well salted pot of water to a boil
RECIPE DIRECTIONS
- Chop asparagus into thirds or fourths
- 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
- Blanch asparagus by adding to the boiling water and cooking 2 minutes
- 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 strain
- Transfer asparagus to a large plate lined with paper towels or a kitchen towel to dry
- 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
- Combine the dressing, the diced red onion and the asparagus in a large serving bowl, mix well
- Top with torn parsley and enjoy!
