Best Asparagus Salad With Lemon Feta Recipes

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ASPARAGUS & WHITE BEAN SALAD WITH FETA & LEMON DRESSING



Asparagus & White Bean Salad With Feta & Lemon Dressing image

Make and share this Asparagus & White Bean Salad With Feta & Lemon Dressing recipe from Food.com.

Provided by lecole54

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb asparagus, tough ends trimmed, cut diagonally into 1-inch pieces
1 tablespoon olive oil, extra virgin
1/2 teaspoon lemon zest, grated
2 teaspoons lemon juice
1 teaspoon mint, chopped, plus more leaves for garnish
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly-ground
1 cup white beans, drained and rinsed
1/2 cup feta cheese, crumbled
1/2 cup radish, thinly-sliced
2 tablespoons scallions, thinly-sliced, both green and white parts

Steps:

  • In a large, lidded pot with a steamer insert, fill with 1 1/2 inches of water and bring to a boil over medium-high heat. Steam the asparagus pieces, covered, until they are tender-firm, 4 to 7 minutes. Drain in a colander under cold, running water to stop the cooking. Set aside.
  • In a small bowl, whisk together the oil, lemon zest and juice, mint, salt and pepper.
  • In a large bowl, combine the beans, feta cheese, radishes, scallions and steamed asparagus pieces. Add the dressing and gently toss to evenly coat. Serve at room temperature or chilled.

Nutrition Facts : Calories 183.3, Fat 7.8, SaturatedFat 3.4, Cholesterol 16.7, Sodium 380.2, Carbohydrate 20.3, Fiber 5.8, Sugar 2.9, Protein 10.3

FETA ASPARAGUS FRITTATA



Feta Asparagus Frittata image

Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

12 fresh asparagus spears, trimmed
6 large eggs
2 tablespoons heavy whipping cream
Dash salt
Dash pepper
1 tablespoon olive oil
2 green onions, chopped
1 garlic clove, minced
1/2 cup crumbled feta cheese

Steps:

  • Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly., In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese., Bake until eggs are completely set, 7-9 minutes.

Nutrition Facts : Calories 425 calories, Fat 31g fat (12g saturated fat), Cholesterol 590mg cholesterol, Sodium 1231mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Make and share this Roasted Asparagus with Feta recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemon, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt (to taste)
fresh ground black pepper (to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemon (juice of, no seeds)

Steps:

  • Preheat oven to 400F.
  • Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  • Bend asparagus gently until it breaks at a natural point and discard ends.
  • Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  • Season asparagus with salt and pepper.
  • Sprinkle asparagus with crumbled feta cheese.
  • Roast at 400F for 12 minutes or until cooked to your liking.
  • Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
  • Serve hot.

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