Grilled Asparagus Salad with Lemon & Feta
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
- Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette
- Grilled Asparagus and Red Onions with Olive Oil and Balsamic Vinegar
- Asparagus Soup with Lemon and Parmesan
- Simple Grilled Asparagus
- Asparagus Salad with Creamy Dijon Dressing and Hard-Boiled Eggs
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I wanted to make the asparagus for a luncheon on Saturday, so tried it for my husband and I last night. We ate the whole pan. I baked mine at 450 for about 6 minutes, as my asparagus was a little thinner. Instead of the feta, I added shavings of a good Parmesan cheese. It still had some crunch, and was very very good with the lemon vinaigrette.
I’m so glad the Parmesan cheese worked with this recipe. I’m not a fan of feta so I was going to leave it out.
Thank you for your review and Jenn thank you so much for the wonderful recipe!
I wanted a simple vegetable to serve cold at a ladies brunch, and think the asparagus would be great. I did see one review that stated if made ahead , the lemon flavor was too concentrated. Do you make yours ahead, or should I cook and chill my asparagus the night before, and toss a few hours before serving? Thanks for all your great recipes. I am going to serve the spinach and cheese strata at the brunch too. Sounds so wonderful. I love spinach.
Hi Laura, I would probably make all the of the components ahead and store them separately; then toss everything quickly together right before serving.
What do you think about substituting goat cheese for the feta?
Hi Fay, I think that will work well.
1. Great recipe, thanks.
2. Big kudos to your having reviews by people who actually made your recipe–unlike the bludgeonly majority that only comment on the photos. Actual critiqued recipes makes your blog heads above!
Excellent Salad!!
Yet another recipe that sounded good and turned out even better! I’d been hoping to have some leftovers for lunch but my fiance ate every last bite! Served this with grilled lobster tails and it was absolutely fabulous. Thank you so much for sharing your culinary gift!
I love asparagus and usually serve it sautèd and whole. This was s genius variation. The asparagus was much easier to serve and eat when it was cut. Also, the grill marks added a nice flavor to the whole dish.
This is the best-ever recipe for asparagus! We were grilling a steak, so we threw the asparagus in a perforated grill pan and grilled it, but otherwise followed the recipe as written. What a great flavor combo of lemon and feta along with the asparagus. Wonderful addition to a warm fall weekend meal of spice rubbed steak and the garden’s last cherry tomatoes. Thank you, Jenn!
What a marvelous flavor combination! As a lover of both Asparagus and Feta ~ I can’t believe I didn’t think of this myself…
While I’m saving this simple but sensational salad for new Spring, when Asparagus is in abundance. It’s harder to find really good asparagus this time of year ~ but I’m going to be on the look out for it.
The rest of the ingredients: Feta, Lemons, Olive Oil & Kosher Salt and fresh Peppercorns are all staples in our household and I ALWAYS have those on hand!
Thanks Jenn ~ I have a feeling we’ll be eating and enjoying often.
This was absolutely delicious! Grilled asparagus and feta go great together.