Asparagus-Feta Salad

By David Tanis

Updated April 1, 2026

  • A large wooden bowl filled with an arugula, asparagus and feta salad.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
20 min
(Prep Time: 5 min, Cook Time: 15 min)
Rating
5(206)
Comments
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Asparagus is a true spring delight. When it first arrives, at the beginning of the season, it’s best enjoyed plain and steamed, eaten with fingers, dipped into butter, olive oil or a very simple sauce. But after that, it’s time to get more elaborate, using it in stir-fries or more complex salads. Here, two-inch lengths of medium-size asparagus are briefly blanched, cooled and dressed in a mustard vinaigrette. Just before serving, the asparagus is tossed with a handful of arugula, a shower of freshly chopped dill and chunks of sharp feta.

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Ingredients

Yield:4 servings

  • Salt and black pepper

  • 1 bunch medium asparagus (about 1 pound)

  • 2 tablespoons white wine vinegar or lemon juice

  • 2 teaspoons Dijon mustard

  • 3 tablespoons extra-virgin olive oil

  • 2 large handfuls sturdy arugula (about 2 ½ ounces)

  • 2 ounces feta, cut into ½-inch chunks

  • 2 tablespoons roughly chopped dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 13 milligrams cholesterol; 158 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 3 grams fiber; 386 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the asparagus: Bring a pot of well-salted water to a boil. Snap off and discard tough ends of asparagus spears. Cut spears into 2-inch lengths. Add to pot and cook at a brisk simmer until cooked but quite firm, about 2 minutes. Drain cooked asparagus, and spread on a kitchen towel. Let cool to room temperature.

  2. Step 2

    Make the vinaigrette: Put vinegar or lemon juice in a small bowl. Add the mustard and stir to dissolve. Stir in olive oil and season with a pinch of salt and a little pepper.

  3. Step 3

    To assemble the salad, put cooked asparagus in a wide, low salad bowl. Add a pinch of salt and the vinaigrette, and toss to coat. Add arugula, feta and dill, and toss well. (Some feta will crumble but leave some large chunks.)

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Ratings

5 out of 5
206 user ratings
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Comments

Out West

I’ll be making this for my next bookclub. But I won’t boil the asparagus (so very dull). I’ll cook it stovetop in my cast iron skillet with a tad of olive oil and salt and pepper. A little crunch, maybe a little char.

Danielle K

Made exactly as written, but added toasted pine nuts. Served to a big group who thought it was so phenomenal they all asked for the recipe. Would be great for dinner or a brunch salad

Mad Eater

To keep the "spring" in it, I feel like the asparagus would benefit from an ice bath vs cooling to room temp.

Cynthia

Amazing! I added toasted pine nuts as someone else suggested, but it would be have been almost as amazing with them.

Cynthia

Amazing! I added toasted pine nuts as someone else suggested, but it would have been almost as amazing without them.

Dman

Favorite salad ever - tossed some black olives in it too

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