Name: Spring Asparagus Salad
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Yield: 4-6
Cuisine: Mediterranean
Ingredients: 1- 2 bunches asparagus, trimmed; 1-2 tablespoons olive oil; salt and pepper to taste; 1 ½ cups dry Israeli Cous Cous (uncooked) or use orzo, quinoa or regular cous cous ( about 4-5 cups cooked); ½ Cup kalamata olives ( pitted, sliced); ½ Cup feta cheese; ½ cup toasted pine nuts (optional); ½ cup mint, basil, dill, or Italian parsley, chopped; 2 scallions, sliced at a diagonal; Zest from one lemon ( divided); ⅓ C olive oil; 3 Tablespoons whole grain mustard; 2 Tablespoon Red wine vinegar; 2 Tablespoon lemon juice; 1 tsp salt; 1 teaspoon pepper

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Spring Asparagus Salad with Israeli Couscous, roasted asparagus, kalamata olives, pine nuts, feta, lemon zest and mint with a lemony dressing.

A delicious recipe for Spring Asparagus Salad with Cous Cous, kalamata olives, lemon zest and Mint in a zesty lemony dressing.| www.feastingathome.com

There is a morning inside you waiting to burst open into Light.

~Rumi~

They are everywhere – buttercups, crocuses, little blue scillas, and budding syringa, all telltale signs of Spring. The earth is warming up and oh my, it feels so incredibly good. In Spring, all of a sudden, anything seems possible, doesn’t it? I have a serious case of Spring fever, and I plan to ride this wave as long as possible.

Another sure sign of Spring is asparagus. It’s also everywhere and at last, reasonable priced. We’ve been buying it up by the case for catering, and of course the leftovers get to come home. In this asparagus salad recipe, asparagus gets roasted and tossed with Israeli Cous Cous, kalamata olives, feta and a lemony dressing. It can be served warm, as a tasty side to fish, poultry or beef – or served chilled, as a hearty spring salad. If you are going gluten free, substitute quinoa or wild rice.

For more spring-inspired recipes featuring vibrant spring produce go here – Healthy Spring Recipes!

When trimming asparagus, hold a piece in your hand and break off the bottom end with your fingers. Where ever this naturally breaks, is how much you want to trim off the rest of the asparagus. Sometimes this can be painful, because it can be 2 to 3 inches of stem that doesn’t get used, but those ends will most likely be very woody and chewy.

Roasting asparagus is one of the easiest, tastiest ways to prepare it, second to grilling. Toss the spears with olive oil, salt, pepper and lemon zest and place in a hot oven for 20-30 minutes ( depending on how thick the spears are) and when they come out, they will be crisp and delicious. Sometimes I’ll drizzle in a little balsamic vinegar as well.

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In this dish, you can roast the asparagus (preferred) –or if pressed for time, toss bite size pieces of asparagus in the boiling pot of Israeli cous cous, right at the very end, for a quick 1-2 minute blanch. Then drain together.

Israeli cous cous, if unfamiliar, is similar to regular cous cous in that its made from flour, like pasta, but it’s bigger in size and looks like tiny pearls. It can be found in most bulk sections of the grocery store. If unavailable, try orzo pasta or regular cous cous.

Spring Asparagus Salad with Israeli Cous Cous ( or use a grain!) kalamata olives, feta, lemon zest and mint with a lemony dressing. #asparagus #asparagussalad

While the cous cous is cooking, make the simple dressing.

Then, once the cous cous is cooked and asparagus is roasted, just toss all the ingredients together in a bowl with the dressing– kalamata olives, feta, lemon zest, pine nuts (optional). I like adding tarragon, especially in Spring, but if its not your thing, mint, basil, Italian parsley or other tender herbs work well too.

Serve warm right away, or chill for later.