Lovely for outdoors or to accompany a dinner inside – this asparagus salad is perfect for the summer.
ASPARAGUS SALAD WITH LEMON AND FETA
1 1/2 pounds of asparagus spears, trimmed
1 tablespoon Dijon mustard
zest and juice from 1 lemon
3 tablespoons of olive oil
1/2 cup crumbled feta cheese
Bring about 1/2 inch of water to a boil in a large skillet. Add asparagus and cover. Simmer 3 to 4 minutes, or until asparagus is crisp tender., drain.
Rinse asparagus with cold water, drain well on paper towels.
Meanwhile, mix mustard, lemon zest, and lemon juice in a small bowl. Gradually add oil, whisking constantly until well blended and thickened.
Place asparagus on a plate, top with mustard sauce and cheese.
Recipe adapted from Kraft