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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I made this asparagus salad for my husband and I as a side dish with grilled steak. We couldn’t stop eating it – the flavours are light and refreshing with just a hint of saltiness from the feta. Needless to say, the steaks barely got touched, but the asparagus salad was gone! This is a new favourite in our house. I’m making it again tonight!
Please include nutritional information with your beautiful creations. There are many of us who are on specialized diets for medical reasons and this is very important, to be able to use or modify/adapt your creations – thank you for considering this.
Hi Cathy, The majority of my recipes have nutritional info. I just forgot to include it for this one; I’ve just added it. Hope you enjoy the dish if you make it! 🙂
This was amazing! I took it to our Easter dinner. I was worried that the travel and wait time would ruin it, but it was perfect. Thanks!
Another winning recipe! Thank you so much!
This recipe changed my asparagus hating husband change his mind! So easy to make too. The second time I made this, I did not have a grill available so I just used the broiler in my oven and it was just as good! Love that option for cold nights in the winter!
Enjoyed this salad, baked rather than grilled the asparagus and that worked,well.
Loved this salad – added halved cherry tomatoes and more pepper (because I love that) and a bit of shaved red onion… so very summery and delicious!
My husband and I both love this salad! Made it last night with brined/grilled chicken…perfect! You are my hero! I’m getting ready to make your fresh strawberry cake again. I made it last year and loved it! I have made so many of your recipes and they all become repeat performers!
Sounds wonderful. How long in advance can this be made?
I’d say a day or two. (I would probably make all the of the components ahead and store them separately; then toss everything quickly together right before serving.) Hope that helps!
Delicious, and so easy to make! Thanks!! Love all your recipes!!
I made this tonight for dinner. Oh my goodness…..this is the bomb! Made it exactly as written. So easy and SO good. Thank you for this awesome recipe. Love your recipes and love your website. So easy to navigate. You explain everything in detail so that even a novice cook can follow. Everything I have made so far is amazing. So thankful to find you. I have the cookbook, but so many recipes on the website are wonderful too. Ya’ll, if you don’t have her cookbook, you need to order one. It’s the one I go to 90% of the time.
💗