Scale

1 bunch fresh asparagus, trimmed and cut into 2-inch pieces

1/2 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1/4 cup feta or goat cheese, crumbled

2 tbsp toasted almonds or pine nuts (optional)

For the dressing:

2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper to taste

Blanch asparagus in boiling water for 2–3 minutes, then transfer to an ice bath.

Drain and pat dry. Combine with tomatoes, red onion, and cheese in a bowl.

Whisk together olive oil, lemon juice, mustard, salt, and pepper.

Pour dressing over the salad and toss gently to coat.

Top with nuts if using. Serve chilled or at room temperature.

Asparagus Salad

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