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This Spring Asparagus Salad is so refreshing and delicious! Made with pearl couscous, asparagus, kalamata olives, pine nuts, feta, lemon zest, and mint tossed in a lemony dressing. A healthy delicious spring-inspired salad!

Asparagus Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x
  • Category: Salad, spring recipes,
  • Method: Tossed
  • Cuisine: Mediterranean
  • Diet: Vegetarian


This Greek-inspired Asparagus Salad recipe is easy, zesty, and bright! Made with fresh spring asparagus, pearl couscous, kalamata olives, pine nuts, feta, lemon zest, and fresh mint all tossed in a lemony dressing. Vegan-adaptable.


Units Scale
  • 12 bunches of asparagus, trimmed and cut into 12 inch pieces.
  • 12 tablespoons olive oil
  • salt and pepper to taste, add red pepper flakes if you like.
  • 1 1/2 cups dry Israeli Cous Cous (uncooked) or use orzo, quinoa, freekah, or regular cous cous ( about 4 cups cooked)
  • 1/2 cup kalamata olives ( pitted, sliced)
  • 1/2 cup feta cheese ( optional)
  • 1/2 cup toasted pine nuts (optional, sub slivered almonds)
  • 1/41/2 cup fresh mint
  • 1/2 cup Italian parsley, chopped
  • 2 tablespoons tarragon (optional)
  • 3 scallions, sliced at a diagonal
  • Zest from one lemon (divided)



  1. 425 F oven. See tip in #3.
  2. Bring a pot of salted water to boil for couscous, and cook it until al dente.
  3. Trim off the tough woody ends of the asparagus. Cut remaining into 1-2 inch pieces. Place in a bowl and drizzle with olive oil; sprinkle with a generous pinch of salt, cracked pepper, optional chili flakes, and half of the lemon zest, and toss well.  Spread on a parchment-lined sheet pan until tender, about 20-25 minutes. (*TIP: Alternatively, if you are in a hurry, you could skip the oven and blanch the asparagus in the couscous water during the last 2-3 minutes of cooking time.)
  4. Make the dressing. In a small bowl, stir the lemon juice, vinegar, dijon, dried mint, and garlic . Whisk in the olive oil and a little at a time, add salt and pepper, mix and set aside.
  5. Assemble: Drain the couscous and place it in a large bowl. Add the asparagus, olives, pine nuts, fresh herbs, scallions, and remaining lemon zest and toss. Then add the dressing, just enough to generously coat. Toss in the feta. The amount of dressing will depend on how much asparagus you use.
  6. Taste and adjust salt and lemon to your liking.
  7. Serve warm, or chill and serve as a salad.
  8. If serving chilled, taste the salad once more before serving and adjust the salt, lemon, and olive oil one more time, as the couscous may soak up some of the flavorful dressing.


You want 4-ish cups of cooked pasta or grain.


  • Serving Size:
  • Calories: 375
  • Sugar: 2.2 g
  • Sodium: 597.1 mg
  • Fat: 20 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 40.5 g
  • Fiber: 5.5 g
  • Protein: 10.6 g
  • Cholesterol: 11.1 mg