Asparagus Salad with Lemon and Feta

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 pounds fresh asparagus spears, trimmed
• 1 tablespoon Dijon mustard
• juice from 1 lemon
• 3 tablespoons olive oil
• 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
• zest from 1 lemon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of salted water to a boil and fill a bowl with ice water.

2. Add the trimmed asparagus spears to the boiling water and cook for 2 to 3 minutes until bright green and just tender.

3. Drain the asparagus and plunge it into the ice water for 1 minute to stop the cooking, then drain well and pat dry.

4. Whisk the Dijon mustard, lemon juice and olive oil together in a bowl to make a dressing and season lightly with salt and pepper.

5. Arrange the asparagus on a serving platter and spoon the dressing over the top.

6. Scatter the crumbled feta over the asparagus and finish with the lemon zest.

7. Serve at room temperature or chilled.