This recipe made it onto Sunset Magazine’s top 25 all-time list, and credit goes to Sara Morris of Laguna Beach, California. Run your eye down the list of ingredients, and if (like me) they are all your favorites, then you are going to love this salad. If you want to make this ahead of time, I would prepare the components but wait until serving time to toss them together. Some halved cherry or grape tomatoes are lovely alongside. A sample of the reader fan mail: “Incredible! We were using our bread to wipe down the plates!”
2 lbs. thick asparagus spears, cut into 2-inch pieces on the diagonal
2 Tbs. EACH lemon juice and Dijon mustard
3 Tbs. olive oil
1/4 cup EACH chopped fresh basil,chives, and cilantro
1 cup thinly sliced red onion
3/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
1/2 tsp. EACH salt and pepper
Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1-2 minutes. Drain and rinse with very cold water until cool.
In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt and pepper and stir to combine. Serves 6.
Note: I went lighter on the red onion. Taste to adjust salt and pepper.
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