Prep time:
Total time:
Serves: 4
This fresh salad is always a crowd pleaser! Since this is a raw salad, it's best served in the spring when it's the height of asparagus season. Of course we are lucky to live in the heart of farmland where asparagus is bountiful! The lemony vinaigrette combined with the briny feta, toasted pine nuts and fresh mint combine beautifully with our classic Terra Alta Vineyards Albarino.
Ingredients
- 2 lemons (Meyer lemons preferred)
- 1 garlic clove
- ¼ teaspoon each salt and pepper
- 6 tablespoons extra virgin olive oil
- Fresh mint leaves (8-10)
- 1 bunch of thin asparagus
- 1 block (4 ounces) feta
- 1 cup frozen peas
- ¼ cup toasted pine nuts
Instructions
- Zest the two lemons and keep to the side.
- Mix the lemon juice, minced garlic, salt, pepper and olive oil and blend until very smooth.
- Add salt, pepper and a pinch of sugar if desired, to taste.
- Slice off the tough ends of the asparagus.
- Cut asparagus into slices a little thicker than ¼ inch.
- Cut the feta into ¼ inch cubes.
- Toss the vinaigrette with the asparagus, frozen peas, and feta.
- Sprinkle the lemon zest, pine nuts and torn mint leaves on top.
- Serve immediately.
Notes
If you want to make this in advance, just keep it in the fridge until serving so the peas stay crisp and cold. To make this a vegan recipe, just remove the feta!
