Asparagus Summer Salad

By jedrew_52

Sara Morris, Laguna Beach, CA, Sunset

JANUARY 2014

Ingredients

• 2 pounds thick asparagus, cut into 2-in. pieces on the diagonal
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 1/4 cup each chopped fresh basil, chives, and cilantro
• 1 cup thinly sliced red onion
• 3/4 cup toasted pine nuts
• 1/2 cup crumbled feta
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

1. Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool.

2. 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.