Brian Woodcock
This springy side salad is packed with healthy greens and cheese.
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Yields: 8 serving(s)
Total Time: 30 mins
Ingredients
Save Recipe- 2 lb.
asparagus, trimmed and cut into 2-inch pieces
- 1 tsp.
grated lemon zest, plus 2 tablespoons lemon juice
- 3 tbsp.
plus 1 teaspoon olive oil, divided
- 3 tsp.
fresh thyme leaves, divided
- 3 tsp.
pure honey, divided
- 1
(8-ounce) block feta cheese
- 8 oz.
snap peas, sliced
- 1
bunch radishes, sliced
Kosher salt
Freshly ground black pepper
Directions
- Step 1Heat oven to 425°F. Bring a large pot of salted water to a boil. Cook asparagus, in batches, until crisp-tender, 3 to 4 minutes. Run batches under cold water to cool; pat dry.
- Step 2Whisk together lemon zest and juice, 3 tablespoons oil, 2 teaspoons thyme, and 2 teaspoons honey in a bowl. Season with salt and pepper.
- Step 3Place feta in the center of a large piece of aluminum foil. Drizzle with remaining teaspoon oil, remaining teaspoon thyme, and remaining teaspoon honey. Season with salt and pepper. Pull the foil up around the feta to create a pouch. Bake until warmed through, 14 to 16 minutes. Drain excess liquid and crumble with two forks.
- Step 4Toss together snap peas, radishes, cooked asparagus, and vinaigrette. Serve immediately topped with warm feta.
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