Ingredients:

  • 1 lb (450g) Medium-thick green asparagus spears, woody ends trimmed
  • 1 pint (340g) Cherry or grape tomatoes, halved
  • 1/2 cup (75g) Red onion, very thinly sliced
  • 4 oz (115g) Feta cheese, high quality, crumbled or cut into 1/2-inch cubes
  • 1/4 cup Fresh basil leaves, roughly torn or chiffonade
  • 1 Tbsp Flaky sea salt (for blanching water)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil, good quality
  • 3 Tbsp (45 ml) Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 tsp (5g) Dijon mustard
  • 1 clove Garlic, finely minced or grated
  • 1/2 tsp Flaky sea salt, or to taste
  • 1/4 tsp Freshly ground black pepper, or to taste

Instructions:

  1. Prepare the Ice Bath: Fill a large bowl with ice and water. Bring a large pot of water to a rolling boil and add 1 tablespoon of flaky salt.
  2. Blanch and Shock: Add the trimmed asparagus to the boiling water. Cook for 2–4 minutes until bright green and tender-crisp (al dente). Immediately drain the asparagus and plunge it into the prepared ice bath for 2 minutes. Drain thoroughly, pat dry, and cut the spears into 1-inch (2.5 cm) pieces.
  3. Make the Vinaigrette: In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper.
  4. Emulsify: Slowly drizzle in the olive oil while continuously whisking until the dressing thickens slightly and emulsifies. Taste and adjust seasoning.
  5. Assemble and Dress: In a large mixing bowl, gently combine the chopped, chilled asparagus, halved cherry tomatoes, and sliced red onion. Pour about three-quarters of the lemon vinaigrette over the salad mixture and toss gently to coat.
  6. Finish and Chill: Fold in the crumbled feta cheese and the torn fresh basil leaves. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to marry. Give a final toss and drizzle with the remaining vinaigrette just before serving.