Asparagus Pasta and Asparagus-Feta Salad

Asparagus has been extremely good this year. We have especially like the Asparagus from McCall's. I always like the slight sour taste of Feta Cheese - so when we saw this recipe for Asparagus-Feta Salad, we couldn't resist. Cathy decided to modify it by adding some toasted Pine Nuts. It was a worthy addition adding a crunch to the salad. Not only was the Salad delicious, but when we make any dish with Asparagus we break of the stem end and give to our neighbor Tom to feed is worms. So we are actually feeding more than ourselves and can feel slightly virtuous.

The main course was an Asparagus Pasta (if Asparagus in season go for it). We have made this many many times. You can find the recipe on our blog of April 17, 2007. Click the date to get the recipe. We used a great pasta that really absorbed the butter sauce: Caserecci. 

Asparagus-Feta Salad

From New York Times Cooking

David Tanis

Updated April 1, 2026

Asparagus is a true spring delight. When it first arrives, at the beginning of the season, it’s best enjoyed plain and steamed, eaten with fingers and dipped into butter, olive oil or a simple sauce. Later in the season it lends itself to more elaborate salads. Here, briefly blanched asparagus is dressed in a mustard vinaigrette, then tossed with arugula, fresh dill and chunks of sharp feta.

Ingredients

Yield: 4 servings

Salt and black pepper

1 bunch medium asparagus (about 1 pound)

2 tablespoons white wine vinegar or lemon juice

2 teaspoons Dijon mustard

3 tablespoons extra-virgin olive oil

2 large handfuls sturdy arugula (about 2½ ounces)

2 ounces feta, cut into ½-inch chunks

2 tablespoons roughly chopped dill

Preparation

Step 1

Bring a pot of well-salted water to a boil. Snap off and discard the tough ends of the asparagus. Cut the spears into 2-inch lengths. Cook in the boiling water until just tender but still quite firm, about 2 minutes. Drain and spread on a kitchen towel to cool to room temperature.

Step 2

In a small bowl whisk together the vinegar (or lemon juice) and Dijon mustard. Whisk in the olive oil and season with a pinch of salt and pepper.

Step 3

Place the cooled asparagus in a wide salad bowl. Toss with a pinch of salt and the vinaigrette. Add the arugula, feta and dill, then toss gently to combine, leaving some larger chunks of feta intact.