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Asparagus Salad with Lemon and Feta
0hr
15min
6 servings
What You Need
1-1/2 lb. fresh asparagus spears, trimmed
1 Tbsp. GREY POUPON Dijon Mustard
1 tsp. each zest and juice from lemon, divided
3 Tbsp. olive oil
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
Make It
Bring about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
Place asparagus on plate; top with mustard sauce, cheese and lemon zest.
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