Cooking with Asparagus

By Emmy Ingham MS, RD - your resident Garden Manager

Spring is asparagus season. While we do not have any in the garden YET, it can easily be found in your grocery store and is the most tender and tasty right now. Enjoy! 

Asparagus & Feta Salad

Jamie Vespa MS, RD, Dishing Out Health

• 1 1/2 Tbsp. fresh lemon juice

• 1/3 cup plus 2 tsp. extra-virgin olive oil

• 1/2 tsp. each kosher salt and black pepper, divided

• 1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch pieces

• 1/3 cup roasted, salted pistachios, roughly chopped

• 3 Tbsp. chopped fresh dill

• 2 Tbsp. chopped fresh parsley

• 2 oz. crumbled feta cheese

Instructions 

• Prepare Lemon-Shallot Dressing by combining shallots, lemon juice, 1/3 cup olive oil, and 1/4 tsp. each salt and black pepper in a glass jar or small mixing bowl; mix to combine. Set aside.

• Heat remaining 2 tsp. olive oil in a large skillet over medium heat. Once hot, add asparagus and sauté for 5 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt, and transfer to a bowl. Let sit for 5 minutes.

• To the bowl with asparagus, add pistachios, dill, parsley, and feta. Season with remaining 1/4 tsp. black pepper. Pour dressing overtop, and toss to combine.