This asparagus salad features tender asparagus spears combined with red onion and parsley tossed in a 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.
This easy asparagus salad recipe pairs crisp, blanched asparagus with red onion, parsley, and a tangy lemon feta dressing that’s downright irresistible. It’s the perfect side dish for spring and summer meals, whether you’re hosting a brunch, grilling out, or just need a quick and healthy salad to prep for the week.
And if you love fresh, simple salads, you’ve got to try my arugula salad or this easy kale salad for more delicious options!
Why You’ll Love This Recipe
- Crisp & refreshing – Blanching the asparagus keeps it bright green and perfectly tender with a little bite.
- Light, yet satisfying – The combo of fresh veggies, salty feta, and tangy lemon dressing makes for a perfectly balanced salad.
- So quick to make – Just blanch the asparagus, toss everything together, and enjoy!
- Perfect for meal prep – This salad holds up well, making it a great make-ahead dish for busy days.
Ingredients Needed
You only need a few simple ingredients to make this fresh asparagus salad, and I bet you already have most of them on hand!
- asparagus – the star of the show! Fresh, crisp, and slightly sweet, asparagus is delicious when blanched to keep its vibrant color and tender bite.
- red onion – adds a bit of crunch and a pop of sharp flavor to balance the mild sweetness of the asparagus.
- feta cheese – crumbly, creamy, and just salty enough to bring all the flavors together.
- fresh parsley – a little fresh parsley brightens up the whole salad.
- lemon feta dressing – a simple but flavorful mix of lemon juice, Dijon mustard, olive oil, crumbled feta, garlic, honey, salt, and pepper. This dressing adds a tangy, slightly creamy bite that pairs perfectly with the crisp asparagus and red onion.
Variations
This asparagus feta salad is delicious as-is, but there are plenty of ways to switch things up based on what you have on hand or what flavors you’re craving! Here are some ideas:
- Add grains: Make it heartier by serving it over cooked quinoa, farro, or brown rice.
- Swap the cheese: Not a fan of feta? Try goat cheese for a tangy, creamy twist or parmesan for a more savory, nutty flavor.
- Add a crunch: Toss in toasted almonds, walnuts, or pine nuts for extra texture and flavor.
- Use a different dressing: This salad is amazing with the lemon feta dressing, but you could also try balsamic vinaigrette, red wine vinaigrette, or even a light honey mustard dressing.
How to Make Asparagus Salad
Step 1: Whisk together the dressing ingredients in a small bowl. Set aside.
Step 2: Chop trimmed asparagus spears into thirds, on the diagonal.
Step 3: Add asparagus to boiling water and cook for 1-2 minutes. Transfer spears immediately into the ice bath and let chill 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.
Step 4: In a large bowl, gently toss together blanched asparagus spears, red onion, parsley and dressing. Serve salad with ¼ cup feta on top.
Tips for the Best Asparagus Salad
- Upgrade your feta: If possible, use block feta cheese and crumble it yourself. It’s creamier and more flavorful than pre-crumbled feta.
- Blanch the asparagus just right: You want the asparagus to be bright green and slightly crisp, not mushy. A quick 1-2 minute boil followed by an immediate ice bath stops the cooking process and keeps it perfectly tender-crisp.
- Slice the onions thinly: Red onions add a nice bite, but if they’re too overpowering, soak them in cold water for 10 minutes before adding them to the salad. This mellows their sharpness while keeping their crunch.
- Let the flavors meld: If you have time, let the salad sit in the fridge for about 30 minutes before serving. This allows the dressing to soak into the asparagus and enhances the overall flavor.
Serving Suggestions
Whether you’re serving this salad as a side or making it part of a larger meal, here are some delicious ways to enjoy it:
How to Store Asparagus Salad
In the fridge – Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, but the asparagus may soften slightly over time.
Make ahead tip – If prepping in advance, keep the dressing separate until ready to serve to prevent the asparagus from becoming too soft.
Frequently Asked Questions
This asparagus salad recipe is best served cold or at room temperature after blanching the asparagus. The cooling process keeps it crisp and refreshing!
If you’re not a fan of feta, try using goat cheese, parmesan shavings, or even crumbled blue cheese for a different flavor twist.
More Asparagus Recipes to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Chop trimmed asparagus spears into thirds, on the diagonal.
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Bring a large pot of water to a boil. While water is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice.
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Blanch asparagus: add 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.
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In the meantime, prepare the rest of the salad by whisking together the dressing ingredients: lemon juice, dijon mustard, olive oil, feta, garlic, honey, pepper and sea salt.
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Grab a large bowl and gently toss together blanched asparagus spears, red onion, parsley and dressing. Serve salad with ¼ cup feta on top.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, but the asparagus may soften slightly over time.
- Swap the dressing: This salad is amazing with the lemon feta dressing, but you could also try balsamic vinaigrette, red wine vinaigrette, or even a light honey mustard dressing.
Serving: 1/4 of recipe | Calories: 175kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Fiber: 5g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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