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(163)
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

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
163 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.

Mad Eater

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

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

Cari

Made it for a big barbecue and never got to try it—it disappeared quickly! I think it’s safe to say people enjoyed it:)

CBFVA

Very tasty and pretty quick to make. The asparagus had plenty of time to cool on a sheet pan after blanching (a much nicer texture in the salad as opposed to raw) while I prepped the rest of the ingredients. I thought the dressing had a nice balance, but maybe it was because I used a spring mix as opposed to just arugula, which can be a little peppery. Overall, it was good enough that I saved the leftovers and had them for lunch today. It's a keeper.

Molly

I think I’m addicted to this dish. I made it exactly as written and brought it to a friend’s where everyone loved it. Two days later I made it at home and two us ate nearly the whole thing. The fresh dill and feta make this explode with flavor. Tomorrow I’ll be buying more asparagus to make it again.

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