Greek Asparagus Feta Salad (Print Version)

# Ingredients:

→ Asparagus

01 - 900 g thick asparagus spears (approximately 24 spears), woody ends trimmed
02 - 2 tablespoons extra virgin olive oil
03 - Pinch of salt
04 - Pinch of freshly ground black pepper

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 2 teaspoons Dijon mustard
09 - 0.25 teaspoon salt
10 - 0.25 teaspoon freshly ground black pepper
11 - 1 small shallot or 1 small red onion, peeled and minced
12 - 1 tablespoon chopped fresh herbs (combination of dill, parsley, and mint)

→ Toppings

13 - 85 g feta cheese, crumbled (about 0.75 cup)
14 - 0.25 cup chopped chives or green onion
15 - 0.25 cup chopped fresh herbs (combination of dill, parsley, and mint)

# Instructions:

01 - Toss the asparagus spears with 2 tablespoons of extra virgin olive oil, seasoning with a pinch of salt and black pepper.
02 - Preheat barbecue on high, or heat a large cast iron skillet or grill pan over high heat. Once hot, cook 6 to 8 asparagus spears at a time, turning every minute for even char, for 3-4 minutes until fork tender. Repeat with remaining asparagus. Allow to cool slightly.
03 - Transfer cooked asparagus to a cutting board and slice on the bias into bite-sized pieces.
04 - In a small bowl, whisk together Dijon mustard and lemon juice until smooth. Gradually whisk in 4 tablespoons of extra virgin olive oil. Stir in lemon zest, minced shallot or red onion, 1 tablespoon chopped fresh herbs, 0.25 teaspoon salt, and 0.25 teaspoon black pepper.
05 - Place sliced asparagus in a large bowl. Pour the prepared lemon vinaigrette over the asparagus and toss to coat evenly.
06 - Add crumbled feta cheese, chopped chives or green onion, and the additional 0.25 cup chopped fresh herbs. Toss gently and serve warm, at room temperature, or chilled as preferred.
07 - Store leftovers in an airtight container in the refrigerator for up to 2 days.

# Notes:

01 - For best results, use thick asparagus spears to retain a tender-crisp texture after grilling.

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