Charred Lemon Asparagus with Crispy Shallots & Feta! the Cha

• kokonaisaika: 18 minutes

Ainekset

Crispy shallots, crumbled feta, slivered almonds, peppery arugula — all hit with a punchy CHARRED lemon dressing that ties it together. This one keeps coming back for a reason.

For the shallots and asparagus:

2 lbs asparagus, trimmed and cut into thirds

3 large shallots, sliced

3 tbsp olive oil, divided

1/2 tsp salt, divided

Pepper to taste

For the dressing:

4-5 very thinly sliced lemon slices

6 tbsp olive oil

2 tbsp white wine vinegar

2 tbsp water

2 tbsp honey

1 clove minced garlic

1 tsp yellow mustard

1/2 tsp salt

1 tsp dried oregano

Pepper to taste

Salad:

1/2 cup crumbled feta

1/2 cup slivered almonds

1 1/2 cups chopped arugula

2 tbsp chopped golden raisins

Ohjeet

Heat a large skillet over medium-high. Add 1 tbsp olive oil and the asparagus and toss. Add 1/4 tsp salt and pepper to taste then cook for about 5-7 minutes, until slightly browned but still crisp. Remove and place in a bowl then return the pan to the stove and reduce heat to medium.

Add 2 tbsp of olive oil and the shallots with the remaining salt and cook for about 9-12 minutes until they are browned on the edges, tossing as they sear. Remove them and place on a paper towel to remove excess oil. Return the pan to the stove and increase to medium-high.

Make the dressing. Add the lemons to the pan and sear for about 2 minutes per side. Remove them and place them to a cutting board and finely chop. Add the lemons to a jar, then add the olive oil, vinegar, water, honey, garlic, mustard, salt, oregano and pepper. Mix to combine.

Add the asparagus, shallots, arugula, feta, almonds and golden raisins to a bowl. Add the dressing and toss.