Asparagus Salad with Lemon & Feta

Athenos Feta
Asparagus Salad with Lemon & Feta
6 Servings


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1 1/2 pounds fresh asparagus spears, trimmed
1 tablespoon Dijon mustard
1 teaspoon each zest and juice from 1 lemon, divided
3 tablespoons olive oil
1/2 cup ATHENOS Traditional Crumbled Feta Cheese


Prep: 15 Minutes

BRING about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.

MEANWHILE, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.

PLACE asparagus on plate; top with mustard sauce, cheese and lemon zest.

Created date

May 2013