Asparagus Salad with Lemon and Feta |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Crisp-tender asparagus spears are drizzled with a lemon mustard vinaigrette and topped with crumbled feta cheese and lemon zest. Ingredients:
1 1/2 pounds fresh asparagus spears, trimmed |
1 tablespoon dijon mustard |
juice from 1 lemon |
3 tablespoons olive oil |
1/2 cup athenos traditional crumbled feta cheese |
zest from 1 lemon |
Directions:
1. 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.
2. Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
3. Place asparagus on plate; top with mustard sauce, cheese and lemon zest.
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