This is a perfect late Spring / early Summer potluck dish to enjoy during lazy, long BBQ weekends with friends.  Asparagus is one of those ‘ritual vegetables’ signaling a change in seasons, with new produce on offer.  It pairs beautifully with feta, citrus and mint for a clean dish that’s light and refreshing, yet packed with flavour.

Cutting the asparagus lengthwise is a little more effort but gives the salad a nice rustic feel while making it easier to manage with a fork!  I typically serve this salad with grilled fish or chicken and a light oregano-walnut potato salad.

This recipe serves 4-6

Mint Pesto
2 cups fresh mint
1/4 cup of fresh basil
1/4 cup of Parmigiano-Reggianno
1 lemon, zest & juice
Salt & Pepper
1/3 cup of olive oil

Asparagus Salad
1 bunch of asparagus
1 tbsp of coconut oil
1 large orange
4 ounces of feta cheese (115 grams)
3/4 cup of chopped, roasted hazelnuts
Salt and Pepper

1.  Slice and sauté the asparagus:  Trim the ends of the asparagus and cut into short lengths.  Slice the lengths so they are smaller in thickness – approximately 3-4 slides each.   Heat coconut oil in a sauté pan, add asparagus + salt & pepper and cook until slightly colored.
2. Make the mint pesto:  Meanwhile, add all pesto ingredients except for olive oil into a food processor and chop (I use a min food processor for all my pestos.)  Once finely chopped, slowly add the olive oil to incorporate.
3. Create the salad:  Add the asparagus to a large serving dish.  Cut the orange into segments and remove the membrane.  Slice orange segments into small 1/4 inch pieces and add to the salad.  Crumble feta and hazelnuts over salad and sprinkle with salt & pepper.  Enjoy!