This blanched asparagus salad features tender asparagus spears combined with red onion and parsley in a light lemon feta dressing.
I’m channeling spring with this super simple asparagus and feta salad. It’s light, fresh and such a perfect side dish.
If you’ve been reading EBF for any amount of time I’m sure you’re well aware that I L-O-V-E salads. I haven’t done a full count, but I’m pretty sure that about 40% of my recipes are salad recipes. The other 60% is divided between oatmeal recipes and everything else. It’s probably a 40/20 split. 😉 I guess we’ll just add this asparagus salad to the list. It’s a good one because you only need 10 ingredients and less than 15 minutes to whip it up!
How to Blanch Asparagus for Salad
The technique we’re using to keep the asparagus looking bright and beautiful in this salad is called blanching. If you’re new to blanching asparagus (or veggies in general), no worries. The process is super simple:
Boil water in a large pot
While water comes to a boil prep a large bowl of water with ice (this is called an ice bath).
Add asparagus 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.
Lemon Feta Dressing
The dressing we’re using for this asparagus salad is a bright lemon feta dressing with a little dijon mustard, honey…