1 lb asparagus, ends removed and cut in half or thirds
1/4 cup toasted pine nuts
1/4 cup red onion, sliced very thin
Feta cheese, optional
Kosher salt and black pepper to taste
Prepare an ice bath in a large mixing bowl, set aside. Bring a large stock pot of water to a rolling boil over high heat. Drop asparagus into hot water and cook for 1-2 minutes until bright green. Drop the cooked asparagus immediately into the ice bath. Drain and place the spears in a large bowl, toss with pine nuts, red onion and dressing. Start with half of the prepared dressing then add more if desired. Toss to coat then top with feta cheese.
Juice of 2 lemons
1 Tbsp. Dijon mustard
1/2 cup mixed fresh herbs, I used basil, parsley, & a little thyme
1 small shallot, coarsely chopped
1 clove garlic, minced
1/2 tsp. Kosher salt
Black pepper to taste
2 Tbsp. extra virgin olive oil
Combine all of the ingredients for the dressing except olive oil in the bowl of a food processor. Pulse until well mixed and then slowly drizzle in the olive oil while pulsing. Taste and adjust seasoning as needed.