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Main dishes

Asparagus Salad with Lemon & Feta

Asparagus Salad with Lemon & Feta recipe
photo by:kraft
A super-simple sauce of Dijon mustard and lemon juice and a sprinkling of feta dress up this fresh asparagus salad.
15 min
15 min
6 servings
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What You Need

lb.  fresh asparagus spears, trimmed
Tbsp.  GREY POUPON Dijon Mustard
 1 tsp. each zest and juice from 1 lemon, divided
Tbsp.  olive oil
cup  ATHENOS Traditional Crumbled Feta Cheese

Make It

BRING about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.

MEANWHILE, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.

PLACE asparagus on plate; top with mustard sauce, cheese and lemon zest.

Kraft Kitchens Tips

Special Extra
Sprinkle with cracked black pepper just before serving.
How to Test For Doneness
Pierce the thickest part of the asparagus with the tip of sharp knife or fork. The asparagus is done when the stalk is just tender and meets the knife with slight resistance. Do not overcook the asparagus as this will cause the asparagus to become mushy.
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