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.
Delicious! Served with a stuffed lamb roast! So simple! Was a hit with everyone on Easter!
Made this last night for family Passover dinner. I put this together earlier in the day, freeing up stove/oven/my last minute time. I served it room temperature. I never made it before but your recipes have never failed me so onward I went with full trust it would be good, it was better than good, I’ll be adding the recipe to our weekly veg offering. I loved that I was able to use the recipe for all attending, including my Allium allergic daughter-in-law. Thanks so much….
Jenn, this is a perfect spring dish! I made this for Passover sedar a few days ago (along with your garlic/parmesan broccoli). It was a huge hit in a very varied crowd! Passover food can be kind of heavy, so this was a lovely compliment to the meal with lemony zing and tangy feta. We had leftovers and it was almost as good the next day. My tip is to make sure you only cook the asparagus just til it’s barely tender. It was raining here in Boston so I broiled instead of grilling which worked just as well.
Perfect, easy dish and delicious. Glad I had all ingredients on hands to try it out. Everyone in my family liked it too.
Just made this to serve alongside pork chops. My husband and I loved asparagus served this way. He’s Greek so any use of lemon and feta is generally a hit with him. I roasted the asparagus since I was baking the chops anyway and combined it with brown rice. Another great recipe.
So easy, we both love asparagus and I make them weekly. This is a great recipe that so fast. I love the addition of the cheese to make it a salad. Warm or coldd, it’s great. Thanks
This dish is easy and delicious. I served it for a girls lunch with Jenny’s roasted salmon. I made both dishes the day before and everything was great!
If you’re looking for a summer side dish and an alternative to preparing asparagus, this is it. It was refreshing both hot and cold and was even better the next day.
Putting a grate down on the grill so that you don’t lose any asparagus through will be helpful the next time I make this; my fiance was cursing my name as he lost a few while grilling!
Perfect salad just as written ! My husband is not a big lemon lover however the amount in the recipe was just enough to add flavor without being overwhelming. Length of time for asparagus on grill depends on how thick the spears are. Make as is perfect at room temp or next day cold is even better
This was so delicious. I am a big asparagus AND feta fan. Thanks for the great idea.