Asparagus Tomato & Feta Salad
Jenn Otsuki
March 28, 2020
February 25, 2021

If you love fresh asparagus, or maybe you merely like it, this recipe will have you hooked.  Perhaps your only experience with asparagus was asparagus in the can, the good news - fresh asparagus tastes NOTHING like canned asparagus.

Just in time for asparagus season, this  guest favorite is nice as a side dish, or with the addition of a protein (grilled chicken or quinoa are my favorites), a perfect warm weather main dish.


  • 2 lbs asparagus
  • 2  garlic cloves
  • 1 pint grape tomatoes
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • salt & pepper to taste
  • 2/3 cup toasted walnuts or pecans
  • ¾ cup Feta (or crumbled blue or goat cheese to add an interesting twist)


  • Bring a large pot of water to a boil.
  • Break asparagus into two inch pieces and add to boiling water and allow to boil until tender but crisp, about 4 to 5 minutes.
  • Meanwhile, fill a large mixing bowl with ice water. Drain asparagus and place in ice water. Let rest about 10 seconds and drain well.
  • Prepare vinaigrette - place vinegar in a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
  • Pour into a small bowl, add olive oil, mustard, honey & garlic. Whisk together until well blended and season with salt and pepper. Set aside.
  • Place asparagus in a large bowl with tomatoes, walnuts & ½ cup of the feta.
  • Drizzle with vinaigrette and gently toss.
  • Transfer to serving bowl and sprinkle with the remaining feta.
  • Place in fridge until ready to serve. Make ahead of time for best flavor.

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