Ingredients
- 1 pound thick asparagus spears, woody ends trimmed
- 3–4 cups baby arugula, loosely packed
- 4 ounces block feta, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Snap or trim the woody ends from the asparagus. Using a vegetable peeler, shave the spears into thin ribbons, rotating as you go. Thinly slice the tips with a knife and set aside.
Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until golden brown and fragrant. Transfer to a plate to cool.
Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl or in a lidded jar. Taste and adjust seasoning.
Toss the asparagus ribbons and arugula together in a large bowl. Transfer to a serving platter and drizzle with the dressing. Toss gently to coat.
Top with crumbled feta and toasted walnuts. Toss gently once more and serve immediately.
Notes
Notes: Use thick asparagus spears for the best ribbons. Prep components ahead if needed but dress the salad at the last minute. See post above for variations and storage tips.
- Prep Time: 10
- Cook Time: 5