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Spring Asparagus Salad Recipe | What Is The Recipe Of Spring Asparagus Salad

Cuisine Italian
Author Rashmi Sharma

Ingredients

  • 1-2 bunches asparagus
  • 2 Cups Cous Cous uncooked
  • ½ Cup kalamata olives pitted, sliced
  • ½ Cup feta
  • ½ to asted pine nuts optional
  • Handful fresh mint tarragon or Italian parsley
  • Zest from one lemon

Dressing:

  • ⅓ C olive oil
  • 3 Tablespoons whole grain mustard
  • 2 Tablespoon Red wine vinegar
  • 2 Tablespoon lemon juice
  • 1 tsp salt
  • 1 teaspoon pepper

Instructions

  1. Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 20-25 minutes. Cut into bite size pieces.

  2. Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until firm.

  3. While cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together.
  4. Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm, or chill and serve as a salad.