- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 13 mg
- Sodium
- 321 mg
This stunning salad speaks for itself, and in my opinion, is best in the peak of spring when the asparagus is tender and in season. I dress it with a simple vinaigrette and top with crispy, lemony panko breadcrumbs that give the perfect texture contrast.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 13 mg
- Sodium
- 321 mg
Ingredients
Directions
- Bring a large pot of water up to a boil and season generously with kosher salt. Add the asparagus and cook until crisp-tender, 2 to 3 minutes. Transfer to a salted ice water bath to stop the cooking. Drain well, then pat dry and arrange on a serving platter. Refrigerate.
- For the vinaigrette, whisk the vinegar, honey, salt and 1/2 teaspoon black pepper in a medium bowl. Slowly stream in the olive oil while whisking to emulsify. Add the shallots and allow to marinate for 10 minutes.
- Meanwhile, melt the butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden brown, 4 to 5 minutes. Remove and combine in a small bowl with the lemon zest, flakey salt and remaining 1/4 teaspoon black pepper.
- To assemble the salad, use a slotted spoon to remove the shallots from the vinaigrette and distribute them evenly over the asparagus. Top with the cherry tomatoes, feta and desired amount of vinaigrette. Top with a generous sprinkle of the breadcrumbs.
