Spring Asparagus Salad Recipe | What Is The Recipe Of Spring Asparagus Salad
- 1-2 bunches asparagus
- 2 Cups Cous Cous uncooked
- ½ Cup kalamata olives pitted, sliced
- ½ Cup feta
- ½ to asted pine nuts optional
- Handful fresh mint tarragon or Italian parsley
- Zest from one lemon
- ⅓ C olive oil
- 3 Tablespoons whole grain mustard
- 2 Tablespoon Red wine vinegar
- 2 Tablespoon lemon juice
- 1 tsp salt
- 1 teaspoon pepper
Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 20-25 minutes. Cut into bite size pieces.
Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until firm.
While cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together.
Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm, or chill and serve as a salad.