Asparagus Salad



  • 2 Tbsp fresh lemon juice
  • 1 tsp honey
  • ½ tsp Dijon Mustard
  • ¼ tsp salt
  • ¼ tsp minced garlic
  • 4 Tbsp Olive Oil


  • 1 ½ lbs. fresh asparagus, tough ends trimmed, remaining diced into 2-inch pieces
  • 1-pint grape tomatoes, halved
  • ½ cup chopped walnuts, toasted
  • ½ cup feta cheese, crumbled
  • ¼ cup diced red onion


  1. Bring a large pot of water to a boil. Meanwhile prepare dressing.
  2. In a bowl add olive oil, dijon mustard, honey, salt, lemon juice, and garlic. Set aside.
  3. Add asparagus to boiling water and allow to boil until tender crisp, about 2-3 minutes
  4. Meanwhile fill a medium bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
  5. Transfer to a bowl with tomatoes, walnuts, red onion, and half the feta cheese.
  6. Drizzle dressing over top and toss lightly.
  7. Sprinkle with remaining feta cheese.