Name: Shaved Asparagus Salad with Lemon Vinaigrette, Feta and Nuts.
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 pound thick asparagus spears, woody ends trimmed; 3-4 cups baby arugula, loosely packed; 4 ounces block feta, crumbled; ½ 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

Ingredients

Units Scale

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.

Author: Elizabeth
Prep Time: 10
Cook Time: 5