Asparagus and Feta Salad
Asparagus and Feta Salad with roasted pistachios, herbs, and a zesty lemon-shallot dressing. This simple asparagus salad recipe is ready in just 20 minutes!
Servings: 4 to 6
Equipment
- Large skillet
Ingredients
- 3 Tbsp. minced shallots
- 1 1/2 Tbsp. fresh lemon juice
- 1/3 cup plus 2 tsp. extra-virgin olive oil
- 1/2 tsp. each kosher salt and black pepper, divided
- 1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch pieces
- 1/3 cup roasted, salted pistachios, roughly chopped
- 3 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh parsley
- 2 oz. crumbled feta cheese
Instructions
- Prepare Lemon-Shallot Dressing by combining shallots, lemon juice, 1/3 cup olive oil, and 1/4 tsp. each salt and black pepper in a glass jar or small mixing bowl; mix to combine. Set aside.
- Heat remaining 2 tsp. olive oil in a large skillet over medium heat. Once hot, add asparagus and sauté for 5 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt, and transfer to a bowl. Let sit for 5 minutes.
- To the bowl with asparagus, add pistachios, dill, parsley, and feta. Season with remaining 1/4 tsp. black pepper. Pour dressing overtop, and toss to combine.
Notes
- Make-Ahead: You can trim and slice the asparagus up to 2 days ahead. Refrigerate in an airtight container until ready to cook. You can also prepare the dressing up to 2 hours in advance.
- Store: Refrigerate leftover salad in an airtight container for up to 3 days. Enjoy chilled, or closer to room temperature.