This Blanched Asparagus Salad with Feta is light and refreshing, a perfect salad for springtime dinners and entertaining!
When it comes to creating a light and vibrant side our blanched asparagus salad recipe paired with creamy feta and crisp salad greens is a winning combination.
This cold asparagus salad is perfect as a nutritious light lunch option or as a delicious side dish for a summer gathering as it is sure to impress.
THIS ASPARAGUS SALAD WITH FETA
How to Blanch Asparagus
Blanching asparagus is a simple yet crucial step to achieve the perfect texture and vibrant green colour while retaining its nutrients. Follow these step-by-step instructions to blanch asparagus:
- Before preparing your asparagus, put your water on to boil. I use a deep frying pan so that the asparagus fits in easily.
- Remove the woody ends from your asparagus spears by gently bending the end of one spear until it snaps naturally. Then, use it as a guide to cut the remaining stalks.
- Once your asparagus has been prepared, add some salt to your boiling water (this helps the asparagus to retain its bright green colour), then add your asparagus.
- Blanch until tender, approximately 3-4 minutes or until it is bright green and fragrant. You want your asparagus to be cooked until it is al dente, just like your pasta.
- Strain in a colander in the sink and immediately run cold water on top to stop the cooking process. OR you can plunge your asparagus in an ice bath.
You Will Need
Consider Adding - some cherry tomatoes for some sweetness or a pop of colour, or some kalamata olives. Or some lemon zest for a lemony hit and some Dijon mustard in the dressing.
How To Make It (step-by-step instructions)
Step 1 - Prepare Your Greens
Step 2 - Shake Up Your Dressing
Step 1 - Prepare Your Greens
🍽 Serving Suggestions
The earthy taste of blanched asparagus marries well with the saltiness of the feta while the tangy lemon dressing makes it perfect to serve with barbecued meats, or oily fish such as salmon or sardines. We served ours with rosemary chicken fillets.
Tips and Questions (FAQs)
How Long Should I Blanch the Asparagus?
The blanching time may vary depending on the thickness of the asparagus spears. Generally, blanching for 2 to 3 minutes is sufficient. Thinner spears may need less time, while thicker ones may require a minute or two more.
Can I Blanch Asparagus Ahead of Time?
Yes, you can blanch the asparagus ahead of time. After blanching, immediately transfer the asparagus to an ice water bath to stop the cooking process. Once chilled, drain and pat dry the asparagus before storing it in an airtight container in the refrigerator. It can stay fresh for up to 2-3 days.
Can I Make This Asparagus Salad Recipe Ahead?
- You can blanch your asparagus, make your vinaigrette and crumble your feta the day before and store them separately and covered in your fridge.
- Also, washing your salad leaves is ok but just make sure that they are completely dry before storing them to prevent them from spoiling and collecting bacteria.
- The leaves in this salad prevent you from storing it for more than a day in your fridge as the greens will become limp.
Another low-carb, gluten-free recipe is great for keto and some vegetarian diets. If you make your own vegan feta it would also be good for vegan and paleo dieters.
More Asparagus Salad Recipes...
- 2 bunches asparagus (approximately 450 grams or 16 ounces)
- 4 cups mixed salad leaves, tightly packed (approximately 120 grams or 4.2 ounces)
- ⅓ cup feta cheese, crumbled (approximately 50 grams or 1.8 ounces)
- Sea salt and cracked black pepper
- ¼ cup olive oil, extra virgin
- 2-3 tablespoons fresh lemon juice
- 1 clove garlic, minced (optional)
- 1 teaspoon Dijon Mustard (optional)
- Wash and trim your asparagus then blanch for approximately 3 minutes until bright green then refresh under cold water.2 bunches asparagus
- Rinse your mixed leaves and either pat dry or spin in a salad spinner.4 cups mixed salad leaves, tightly packed
- Put all your vinaigrette ingredients in a glass jar and shake until emulsified.¼ cup olive oil, extra virgin, 2-3 tablespoons fresh lemon juice, 1 clove garlic, minced, 1 teaspoon Dijon Mustard
- Place the mixed leaves, asparagus and feta in a large mixing bowl, pour over the dressing, season then toss until combined.
- Arrange in a salad bowl and serve.