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20-Minute Asparagus and Feta Salad

Ruth M. Moran
A fresh and flavorful asparagus salad with crumbled feta, roasted pistachios, and fresh herbs, tossed in a bright lemon-shallot dressing.
Ready in just 20 minutes, it’s high in fiber, protein, and healthy fats—perfect for a quick lunch, dinner side, or meal-prep favorite.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Healthy, Mediterranean
Servings 4

Equipment

  • 1 Large skillet
  • 1 Glass Jar or Small Mixing Bowl
  • 1 Cutting board
  • 1 knife
  • 1 Spoon or Tongs for Tossing

Ingredients
  

  • 3 Tbsp minced shallots
  • 1 ½ Tbsp fresh lemon juice
  • cup + 2 tsp extra-virgin olive oil divided
  • ½ tsp kosher salt divided
  • ½ tsp black pepper divided
  • 1 lb asparagus trimmed and cut into 2-inch diagonal pieces
  • cup roasted salted pistachios, roughly chopped
  • 3 Tbsp fresh dill chopped
  • 2 Tbsp fresh parsley chopped
  • 2 oz feta cheese crumbled

Instructions
 

  • Prepare the Lemon-Shallot Dressing: Start by making the zesty dressing that will infuse the salad with bright flavors.
    In a small mixing bowl or glass jar, combine 3 tablespoons of minced shallots, 1 ½ tablespoons of fresh lemon juice, and 1/3 cup of extra-virgin olive oil.
    Sprinkle in 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
    Whisk thoroughly (or secure the jar lid and shake vigorously) until the mixture becomes emulsified, with a smooth, slightly thickened consistency.
    Set this aside to allow the shallots to release their flavor, while you prepare the asparagus.
  • Heat the Skillet for Asparagus Cooking: Take a large skillet and place it over medium heat.
    Add 2 teaspoons of extra-virgin olive oil and let it warm for 1–2 minutes until it shimmers gently.
    Properly heating the skillet ensures the asparagus cooks evenly and develops a slight caramelized flavor without burning.
  • Sauté the Asparagus: Add the 1 pound of trimmed and sliced asparagus to the skillet in a single layer if possible.
    Using a spatula or tongs, toss the asparagus occasionally to ensure even cooking.
    Sauté for about 5 minutes until the asparagus turns bright green and is crisp-tender—soft enough to bite easily but still retaining a slight snap.
    While cooking, season with 1/4 teaspoon of salt to enhance the natural flavors of the vegetable.
  • Rest the Asparagus: Once sautéed, transfer the asparagus immediately to a large mixing bowl. Let it sit for approximately 5 minutes.
    This brief resting period prevents the asparagus from overcooking from residual heat and allows it to cool slightly, making it perfect for tossing with the other salad ingredients.
  • Add the Crunch and Herbs: Now it’s time to build layers of texture and freshness.
    To the bowl with cooled asparagus, add 1/3 cup of roughly chopped roasted pistachios for a satisfying crunch.
    Sprinkle in 3 tablespoons of chopped fresh dill and 2 tablespoons of chopped fresh parsley to impart aromatic herbaceous notes.
    The combination of dill and parsley balances the richness of the feta and pistachios beautifully.
  • Incorporate the Feta Cheese: Gently crumble 2 ounces of feta cheese over the asparagus and herbs.
    Using your hands or a fork, lightly fold the feta into the salad.
    This ensures even distribution without breaking the delicate cheese into tiny pieces.
    The creamy, slightly salty feta adds depth and richness that contrasts perfectly with the crisp asparagus and crunchy nuts.
  • Dress the Salad: Finally, drizzle the prepared lemon-shallot dressing over the asparagus mixture.
    Start with a light pour and toss gently using tongs or a large spoon to ensure every piece is coated without mashing the ingredients.
    Taste and adjust seasoning if necessary, adding a pinch more salt or pepper to balance the flavors.
  • Serve and Enjoy: Transfer the finished salad to a serving platter or individual bowls.
    The salad is best enjoyed slightly chilled or at room temperature, allowing the flavors to meld.
    This dish makes a perfect light lunch, elegant side for dinner, or meal-prep favorite, and leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

  • Make-Ahead Tip: Trim and slice the asparagus up to 2 days in advance. Store in an airtight container in the fridge to save time on busy days.
  • Dressing Preparation: The lemon-shallot dressing can be made up to 2 hours ahead, allowing the flavors to develop. Shake or whisk again before tossing with the salad.
  • Asparagus Cooking: Sauté until crisp-tender; avoid overcooking to maintain vibrant color and satisfying texture.
  • Nut Substitutions: If pistachios aren’t available, use toasted almonds, walnuts, or cashews for a similar crunch.
  • Adjusting Seasoning: Taste the salad before serving; you may want to add a little more lemon juice or salt depending on your preference.
  • Serving Temperature: Enjoy chilled, at room temperature, or lightly warmed—each gives a slightly different flavor experience.
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