Raw Asparagus Salad

With asparagus in season, my garden is full of asparagus! I made this salad a few years ago and recently recreated it, and forgot how delicious it is. The simplicity of the dressing really allows the asparagus and citrus to shine. Make it for your next BBQ or dinner party and pair it with the Lolati Wines Sauvignon Blanc.

INGREDIENTS

• 1 lb. Fresh asparagus, woody ends trimmed and thinly sliced on the bias

• ¼ cup crumbled feta cheese

• Lemon zest from one lemon

• Salt & pepper, to taste

• ¼ cup toasted walnuts or hazelnuts

FOR THE DRESSING

• ¼-½ cup olive oil

• Juice from half a lemon

• ½ tsp. Dijon mustard

• Salt & pepper, to taste

• Fresh chives, chopped

DIRECTIONS

Step 1

In a medium-sized bowl, add the sliced asparagus, feta cheese, lemon zest, and season with salt and pepper.

Step 2

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, and add salt and pepper, to taste. Add fresh chives and whisk again. Mix into the asparagus salad and top with toasted nuts. Serve cold or at room temperature.