crisp, tender asparagus, salty feta cheese and ripe cherry tomatoes are the star of this chilled summer salad.
fresh asparagus spears, walnuts, tomatoes, feta cheese, balsamic vinegar, Dijon mustard, olive oil, honey, garlic and spices.
step 1
Cook asparagus briefly in hot water, just enough to take the bite off. Afterwards, plunge it into an ice water bath to stop the cooking.
step 2
Combine all the dressing ingredients and shake vigorously until the dressing comes together. There's that mustard, doing the work! A mason jar is a great tool
step 3
put the salad ingredients into a bowl and drizzle with the balsamic dressing. Toss to combine.
tips
You may not need the entire amount of dressing. Any leftover dressing can be stored, covered in the fridge for several days.
Walnuts - you can use pecans if you prefer a different type of nut. Tangy - if you want a little more tang, you can replace the balsamic vinegar with an equal amount of lemon juice. This cold asparagus salad is naturally gluten free
If you make this pollo asado recipe, leave a comment on the post. Enjoy!