Asparagus Salad with Lemon and Feta

Asparagus Salad with Lemon and Feta


"Crisp-tender asparagus spears are drizzled with a lemon mustard vinaigrette and topped with crumbled feta cheese and lemon zest."
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20 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
  2. Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
  3. Place asparagus on plate; top with mustard sauce, cheese and lemon zest.


  • Serving suggestion:
  • Sprinkle with cracked black pepper just before serving
  • How to Test For Doneness:
  • Pierce the thickest part of the asparagus with the tip of sharp knife or fork. The asparagus is done when the stalk is just tender and meets the knife with slight resistance. Do not overcook the asparagus as this will cause the asparagus to become mushy.
  • Nutrition Bonus:
  • This lemony asparagus is a good source of both vitamin A and iron. Nutrition Information Per Serving (Feta): 110 calories, 9g total fat, 2.5g saturated fat, 0g trans fat, 10mg cholesterol, 190mg sodium, 4g carbohydrate, 2g dietary fiber, 2g sugars, 4g protein, 15%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 10%DV iron. Exchange: 1 Vegetable, 1-1/2 Fat



Just what I was looking for. Made the asparagus and dressing about 4 hours before serving. Added the dressing and cheese to the asparagus just when serving. Have to watch the asparagus to see...

Tasty! Easy to make and a healthy change from regular tossed salad. I did screw up and added the zest to the dressing. Didn't hurt it though! Next time I made it, I tried it with blue cheese ...