by: Kate McMillan
Prep Time
5 minutes
Yield
Serves 4-6
Prep Time
5 minutes
Yield
Serves 4-6
summary
Asparagus can be eaten raw and tastes best when shaved very thinly—you can use a vegetable peeler to make quick work of this task. This stunning asparagus salad with feta and mint is a great addition to a spring menu, especially since it comes together easily and can be prepped a day ahead and dressed right before serving.
ingredients
- 1 bunch (about 1 pound) asparagus, woody ends trimmed
- Juice of ½ lemon
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- â…› teaspoon freshly ground black pepper
- 2 ounces feta cheese, shaved
- ¼ cup fresh mint leaves
directions
- Using a vegetable peeler, shave the asparagus spears and put into a serving bowl. In a small bowl, whisk together the lemon juice, olive oil, ¼ teaspoon salt and ⅛ teaspoon pepper. Pour the dressing over the asparagus and toss to combine.
- Sprinkle the feta cheese and mint over the dressed asparagus and serve immediately.
notes
Thicker asparagus is easier to shave for this dish, but thin ones work as well.
Crumbled goat cheese and shaved Parmesan cheese are also fantastic with this salad.
You can prep this salad a day in advance—shave the asparagus, make the dressing—but don’t assemble it until you are ready to serve. The asparagus can be dressed up to 30 minutes before serving.
