Asparagus Summer Salad

Photo: Peden & Munk; Styling: Amy Wilson  

This colorful summer salad features fresh asparagus tossed with a light homemade dressing, fresh herbs, red onion, pine nuts, and feta cheese.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 71%
  • Protein: 9.7g
  • Fat: 18g
  • Saturated fat: 3.7g
  • Carbohydrate: 10g
  • Fiber: 2.7g
  • Sodium: 425mg
  • Cholesterol: 8.4mg


  • 2 pounds thick asparagus, cut into 2-in. pieces on the diagonal
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 1/4 cup each chopped fresh basil, chives, and cilantro
  • 1 cup thinly sliced red onion
  • 3/4 cup toasted pine nuts
  • 1/2 cup crumbled feta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. 1. Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool.
  2. 2. In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to combine.
  3. Note: Nutritional analysis is per serving.
Also featured in: Sunset, June 2009
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