Greek Asparagus Salad Recipes

Steps:

• For dressing:
• Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
• DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
• For salad:
• Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
• Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
• Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Steps:

• 1. Bring 2 quarts of water to a boil in a medium pot. Meanwhile, lay asparagus (keep rubberband on) down and cut off 1 inch off the bottom and discard. Then cut remaining asparagus into 4 equal lengths.
• 2. You should have 4 separate piles of asparagus. Add the bottom pile (thickest) to the boiling water for 30 seconds. Then add the next thickest pile for 30 seconds. Then the next thickest pile for 30 seconds followed by the tips for 30 seconds.
• 3. Drain asparagus in a colander and rinse under cold water and set aside to allow further draining.
• 4. In a large bowl add the asparagus, onion, olives, balsamic and olive oil. Mix to incorporate. Add feta cheese. Refrigerate for a few hrs (24 is best).
• 5. Lay tomatoes on a plate in a circular fashion and spoon over the asparagus salad. Sprinkle the seasoning over each salad.

Steps:

• Preheat oven to 400F.
• Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
• Bend asparagus gently until it breaks at a natural point and discard ends.
• Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
• Season asparagus with salt and pepper.
• Sprinkle asparagus with crumbled feta cheese.
• Roast at 400F for 12 minutes or until cooked to your liking.
• Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
• Serve hot.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
• Bake in the preheated oven until asparagus are tender, about 20 minutes.
• Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Steps:

• Wash and trim asparagus,disgarding the tough ends.
• Cut each spear into 3 pieces.
• Bring a large pot of water to a boil and cook asparagus about 2 minutes.
• Drain and rince in cool water to stop the cooking.
• Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl.
• Mix all of the dressing ingredients together and whisk to blend.
• Pour over asparagus mixture & toss.
• Chill several hours.

Steps:

• Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
• Lightly season, then serve with crusty bread to mop up all of the juices.