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Asparagus Salad with Lemon & Feta

Prep time 15 mins
Yield 6 Servings


  • 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

How to Make It

  1. 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.

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

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