Asparagus Salad
Servings 4 servings
Calories
Ingredients
- 1 lb. asparagus
- 3 tablespoons Signature SELECT lemon-flavored avocado oil or olive oil divided
- 1.5 tablespoons lemon juice and zest
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper or to taste
- 1 shallot thinly sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup Marcona almonds roughly chopped
- parsley or dill for garnish optional
Instructions
- Trim the woody ends of the asparagus and slice the asparagus into 3rds (2-inch pieces are perfect)
- Cook the Asparagus Choosing one of the following methods
- Pan-Saute: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the asparagus. Cook the asparagus for about 5 minutes until it is bright green, crisp, yet tender. Immediately remove from the heat and place in your serving dish. Blanch: If you choose to blanch it, then you'll bring a large pot of salted water to a boil. Add the asparagus and blanch it for 1-2 minutes until bright green and tender. Using tongs, remove the asparagus from the boiling water and transfer it to a bowl of ice water to stop the cooking process. Drain the asparagus and place it on paper towels to dry. Roast: Preheat the oven to 425° F. Toss the asparagus with 1 tablespoon olive oil, salt and pepper. Roast for 10 minutes. if the asparagus is a little thicker, it may take 12-15 minutes.
- Prepare the dressing by whisking together the lemon-flavored avocado oil (or olive oil), lemon zest and juice, Dijon mustard, salt, and pepper until it is emulsified. Add the shallots to the bowl and let them sit for a few minutes to help them soften slightly and take the bite out.
- Plate the asparagus and gently toss it with the dressing. Top with feta cheese, Marcona almonds, and extra lemon zest. Stir to combine.