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Spring Asparagus Salad

Spring Asparagus Salad | www.feastingathome.com

3.7 from 3 reviews

Spring Asparagus Salad with Israeli Cous Cous ( or use a grain!) kalamata olives, feta, lemon zest and mint!

Ingredients

Dressing:

Instructions

  1. 425 F oven.
  2. Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 20-25 minutes. Cut into bite size pieces. (Alternatively, for faster preparation, blanch bite size pieces of asparagus, along with the cous cous, during the last 2 minutes of the cous cous’s cooking time.)
  3. Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until al dente.
  4. While cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together.
  5. Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm, or chill and serve as a salad.

Notes

You want 4 1/2 cups of cooked pasta or grain.