The Olive Bin

Lemon Dill Asparagus Salad

Bring a large pot of water to a boil. While waiting, mix dressing ingredients in mason jar and shake well. Add asparagus to boiling water and boil until tender-crisp, about 4-5 minutes. Fill a medium bowl with ice and cold water. Drain asparagus and immediately put into ice water, let rest for 10 seconds, and drain asparagus well. Transfer asparagus to bowl with tomatoes and walnuts. Drizzle viniagrette on top and toss lightly. Sprinkle half the feta on the salad and the other half on right before eating.
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Ingredients

FOR THE DRESSING:

6 T of The Olive Bin's Sicilian Lemon White Balsalmic Vinegar

1/4 C of The Olive Bin's Wild Dill Olive Oil

2 tsp Dijon mustard

1 clove garlic, minced

salt and pepper to taste

 

FOR THE SALAD:

2lb fresh asparagus, tough ends trimmed and remaining sliced into 2 inch pieces

1- 10.5 oz pkg grape tomatoes, halved

2/3 C walnuts, toasted

4 oz feta cheese

Directions

  1. Bring a large pot of water to a boil.
  2. While waiting, mix dressing ingredients in mason jar and shake well.
  3. Add asparagus to boiling water and boil until tender-crisp, about 4-5 minutes.
  4. Fill a medium bowl with ice and cold water. Drain asparagus and immediately put into ice water, let rest for 10 seconds, and drain asparagus well.
  5. Transfer asparagus to bowl with tomatoes and walnuts. Drizzle viniagrette on top and toss lightly.
  6. Sprinkle half the feta on the salad and the other half on right before eating.

Associated Products

Dill Olive Oil
Dill Olive Oil
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Sicilian Lemon White Balsamic
Sicilian Lemon White Balsamic
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