Asparagus Salad with Lemon & Feta

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Ingredients :

  • 1-1/2 lb. fresh asparagus spears, trimmed
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 1 tsp. each zest and juice from 1 lemon, divided
  • 3 Tbsp. olive oil
  • 1/2 cup ATHENOS Traditional Crumbled Feta Cheese

Directions :

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.

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