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I really love asparagus. My favorite way to cook it, so far, is roasted in olive oil with sliced shallots. This salad is another favorite of mine. I’ve made it many times. I like to serve it with Eggplant Parmesan. It’s based upon a recipe I found at cookingclassy.com.

  • Salad Ingredients (all measurements approximate — just eyeball things)
  • 1/3 cup walnuts, roughly chopped
  • 1 lb. fresh asparagus, trimmed and sliced into 1″ pieces
  • 1/4 – 1/3 lb. grape tomatoes
  • 1/2 cup crumbled feta cheese
  • Dressing Ingredients (all measures approximate — again, just eyeball it)
  • 1/8 cup olive oil
  • 3 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Small clove garlic, minced
  • Salt and pepper

Toast the walnuts. I spread mine out on a pie tin and place it in the oven at 375 degrees for about 10 minutes. Don’t forget about it! Shake it around every few minutes until the walnuts are brown and smell toasted. Set aside. Let cool.

Bring water to a boil in a large saucepan or skillet. Add the asparagus pieces and set the timer for 4 or 5 minutes. Remove from heat and strain the asparagus. Let the asparagus run under cold water while you’re filling a small bowl with ice. Set your strainer in the ice bowl and add water until the asparagus is covered. Let it cool down quickly. Strain again.

Mix all the dressing ingredients together and whisk or shake until it is all incorporated.

To an appropriate-sized serving dish, add the walnuts, asparagus, and sliced tomatoes. Stir in the dressing. Just prior to serving, sprinkle on the feta cheese crumbles. Serves 4.