Asparagus Summer Salad

By Arnette

Ingredients

• 2 lbs. thick asparagus, cut into 2 inch pieces
• 2 tbsp. each fresh lemon juice and Dijon mustard
• 3 tbsp. olive oil
• 1/4 cup each chopped fresh basil, chives and cilantro
• 1 cup thinly sliced red onions
• 3/4 cup toasted pine nuts
• 2 oz. feta cheese, crumbled (1/2) cup
• 1/2 tsp. each salt and freshly ground pepper

Preparation

Step 1

Bring a large saucepan of water to a boil.
Drop asparagus into water and cook until bright green and slightly softened, 1 to 2 minutes.

Drain asparagus and rinse with very cold water until cool.

In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt and pepper, and stir to combine.