Explore Mediterranean flavors with the Asparagus Salad with Lemon & Feta. A super-simple sauce and a sprinkling of feta dress up this asparagus salad.
What You Need
Original recipe yields 6 servings
1-1/2 lb. fresh asparagus spears, trimmed
1 Tbsp. GREY POUPON Dijon Mustard
1 tsp. each zest and juice from 1 lemon, divided
3 Tbsp. olive oil
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Bring about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
Place asparagus on plate; top with mustard sauce, cheese and lemon zest.
Sprinkle with cracked black pepper just before serving.
How to Test For Doneness
Pierce the thickest part of the asparagus with the tip of sharp knife or fork. The asparagus is done when the stalk is just tender and meets the knife with slight resistance. Do not overcook the asparagus as this will cause the asparagus to become mushy.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.