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 |
Ingredients
- 1 1/2 teaspoons kosher salt, plus more for the blanching and shocking water
- 2 bunches thin asparagus, trimmed
- 1/4 cup apple cider vinegar
- 1 teaspoon honey
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 shallot, sliced
- 1 tablespoon unsalted butter
- 1/2 cup panko breadcrumbs
- 1 teaspoon lemon zest
- 1/2 teaspoon flakey sea salt, such as Maldon
- 1 1/2 cups cherry tomatoes, halved
- 2 ounces feta, crumbled
Instructions
- 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.
Nutrition Facts
| 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 |