Asparagus Salad with Lemon & Feta

Recipe from Athenos Feta

Recipe Time

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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


  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.
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