Spring Asparagus Salad

2-4 Servings
15 min

I love and look forward to asparagus every Spring. My kids on the other hand have no such desire. I have tried cooking it in many different ways but it’s just not their favorite vegetable. They would pretty much rather eat any other vegetable than asparagus sadly.

I created this dish for my hubby and I. We have been trying to incorporate more vegetables into our diet and this asparagus salad really hit the spot. We both devoured it and could not stop raving about how good it was. It’s so simple and so easy to put together. And the flavors just all work. It’s so fresh and just screams springtime.

Recipe details
  • 2-4  Servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • 1 bunch asparagus, bottoms trimmed
  • 1/4 cup pistachios, chopped
  • 1/4 cup feta, crumbled
  • handful dill
  • juice of half lemon
  • extra virgin olive oil
  • salt
  • pepper

Wash and trim the bottoms on a bunch of asparagus. Chop into 2” pieces.
Bring a pot of water to boil. Throw the asparagus in and boil for 30 seconds a to a minute depending on how thick the stalks are. We just want to flash cook them to remove some of the rawness. You don’t want them to cook through.
Drain and run under cold water to stop the cooking process. Drain well. Once it is drained well, move it to a serving platter.
Top with the chopped pistachios, then chopped feta then the dill leaves.
Squeeze half a lemon over the asparagus, pistachios and dill. Then drizzle with olive oil and sprinkle with salt and pepper. Serve and enjoy! It is fantastic at room temperature.