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Asparagus, Feta, and Herb Salad
Background info: Among the most popular of foraged herbaceous plants, Asparagus has been prized by epicures and rulers alike since ancient Rome. In fact, according to Roman historian Seutonius, Caesar Augustus often used the phrase “velocius quam asparagi conquantur,” which means “faster than cooking asparagus,” to describe quick action. This aristocratic member of the lily family was also used in infertility treatment in the Indian Ayurvedic tradition and was thought to increase mother’s milk.
There may have been cause to believe this, as asparagus is particularly high in folate, which has not only been found to support a healthy pregnancy, but also plays a critical role in preventing high levels of homocysteine in the body, which can negatively impact proper production of “feel good” hormones, like serotonin and norepinephrine.
—Price-Pottenger
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In early spring, when the asparagus is coming in fast and it’s young and tender, it’s delicious to eat raw. And like many vegetables, it’s the only way my kids will eat it. If you can’t get tender asparagus, give it a quick blanch. Feel free to get creative with additions, too; this is just as tasty with toasted flaked almonds and crumbled goat cheese.
Serves 4 to 6.
Ingredients
- 1 bunch (12 to 20 spears) asparagus
- Leaves from 3 sprigs fresh mint, chopped
- Leaves from 2 sprigs fresh basil, chopped
- ¼ cup pine nuts, toasted (see Toasting Nuts, below)
- ¼ cup crumbled feta cheese
- 2 or 3 radishes, thinly sliced
Lemon Dressing
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Snap the woody ends off the asparagus spears and discard. Cut the spears into 2-inch pieces and slice each piece lengthwise into quarters. (I call this julienne without the fuss!)
- In a saucepan of boiling water, blanch the asparagus for 1 minute. Scoop out and transfer to a bowl of ice water to stop the cooking process. Drain well.
- In a large bowl, combine the asparagus, herbs, pine nuts, feta, and radishes.
- To make the lemon dressing: In a small bowl, combine the lemon juice, vinegar, oil, and salt and pepper to taste and whisk with a fork to combine.
- Just before serving, drizzle the dressing over the salad and toss to combine.
Toasting Nuts: Heat a skillet over medium heat. Add the nuts and toast, stirring or shaking the skillet often to avoid burning, for about 6 minutes, or until fragrant and browned in spots. Alternatively, preheat the oven to 350° F. Spread the nuts on a rimmed baking sheet and toast for 10 minutes, or until fragrant and browned.
Reprinted by permission of Maria Rodale from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious (Rodale Inc., 2016). Visit mariarodale.com.
Photograph by Con Poulos.
Published in the Journal of Health and Healing™
Spring 2023 | Volume 47, Number 1
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