Dressing:
- Juice of 2 lemons
- 2 tbsp Dijon mustard
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh parsley, chopped
- 1-2 tsp shallot, finely chopped
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper to taste
- 2 tbsp olive oil
Combine all ingredients except for oil in a food processor. Pulse until well mixed then slowly drizzle olive oil in while pulsing. Taste and re-season if needed.
Salad:
- 1 lb asparagus spears, ends removed and cut into thirds
- 1/4 cup toasted pine nuts
- 1/4 cup red onion, sliced thin
- Feta cheese
- Sea salt and freshly cracked pepper, to taste
Bring a large saucepan of water to boil over high heat. Drop asparagus into the water and cook for 1-2 minutes, until bright green and slightly softened. Drain asparagus and place it in an ice bath immediately.
Place asparagus spears in a large bowl. Toss spears, pine nuts, and red onion with the dressing (I used a little at a time so I wouldn't overdress - there was still quite a bit leftover). Toss to coat evenly then sprinkle feta cheese on top. Enjoy.