Grilled Asparagus Salad with Lemon & Feta
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Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.
This grilled asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It’s delicious for lunch or a light bite; all you need to complete the meal is a hunk of warm crusty bread to sop up all the lemon-scented olive oil and feta. You can also serve it as a side dish to grilled fish, chicken or steak.
What you’ll need for grilled asparagus salad
How to make grilled asparagus salad
Preheat the grill to high. While the grill preheats, place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt, and the pepper.
Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don’t fall through. Set the baking sheet near the grill (you’ll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still quite crisp. Do not overcook!
Remove the asparagus from the grill and place back on the foil-lined baking dish.
Let the asparagus cool, then transfer the spears to a cutting board and cut on the bias into bite-sized pieces.
Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest, and lemon juice.
Toss well, then add the feta.
Toss gently and then taste and adjust seasoning with more salt, pepper and lemon juice, if necessary.
That’s all there is to it! Transfer the grilled asparagus salad to a platter and serve cold or room temperature.
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Grilled Asparagus Salad with Lemon & Feta
Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.
Ingredients
- 2 pounds very thick asparagus, about 24 spears, ends trimmed
- 3 tablespoons extra virgin olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 3 oz feta cheese, crumbled (about ¾ cup)
Instructions
- Preheat the grill to high.
- Place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt and the pepper.
- Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don't fall through. Set the baking sheet near the grill (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool.
- Transfer the spears to cutting board and cut on the bias into bite-sized pieces. Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest and lemon juice; toss well. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to ¼ teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold.
Nutrition Information
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- Per serving (6 servings)
- Calories: 131
- Fat: 10 g
- Saturated fat: 3 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 5 g
- Sodium: 230 mg
- Cholesterol: 13 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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It was so easy and delicious. Often love the simplicity of your recipes Jenn. Bit they never look or taste “simple”🩷
I already loved grilled asparagus but this recipe just took it to another level! So simple yet so flavorful and can go with anything. Think I’m going to use this in a pasta salad next!
This is a keeper recipe for asparagus.
I do not have a grill so I pan sautéed the asparagus lightly. I had my feta cheese placed on top of the asparagus after I removed from stove and the cheese got pleasantly soft enough that it helped to make a wonderful “sauce”.
I have wild asparagus that grows on my land so from the 3rd week of April through the 1st week of June I am blessed with the best tasting asparagus that is 100 times better than store bought!
I made this for a work event last night and it was such a hit, everyone was asking for the recipe. As someone who is terrified of cooking, this one looked safe enough that even I couldn’t mess it up (although I accidentally added the juice of one lemon instead of 1 tbs from one lemon, because I misread that). Thank you for this gift. It will now be my go to potluck dish for sure!
Spectacular results! Who would have thought that these simple ingredients would complement each other so well. I have your first cookbook and return again and again to your site for ideas and recipes. So glad I found this one! It’s going on my Thanksgiving table. Thanks, Jenn, and Happy Holidays!
I am making tonight . Did you grill on Barbecue or did you place under your grill in the oven . From the UK so maybe some language mismatch as we grill in the oven – don’t know what broil is
Hi Lee Ann, sorry for any confusion! Grilling in the us is the same is barbecuing, and broiling is when you “grill” in the oven. Hope you enjoy the salad if you make it. 🙂
This is truly a delightful salad it’s going to slay the Easter Dinner table!!! Thank you!!
Also I meant to select all five stars and share that for the thicker asparagus, the timing on the grill was perfect
This salad is delicious! I followed the directions as written! (no grill)I cooked asparagus in grill pan on stove. My husband and I love all these ingredients, great idea to put them in a salad. Thank you Jenn!