Ingredients

• 2 teaspoons olive oil , divided
• 6 ounces asparagus
• 1 pinch salt , plus more to taste
• 1 cup cherry tomatoes
• 1 cucumber
• 0.5 cups feta cheese
• 0.25 cups fresh parsley
• 1/2 lemon , zested and juiced
• 2 teaspoons honey
• 0.5 teaspoons Dijon mustard
• 1 clove garlic
• freshly ground black pepper to taste

Instructions

1. 1 Heat 2 teaspoons olive oil in a large, nonstick skillet over medium heat until hot. Add asparagus pieces and a pinch of salt. Cook, stirring frequently, until asparagus is bright green and tender-crisp, 2 to 3 minutes.
2. 2 Remove from heat and add to a bowl. Add cherry tomatoes, cucumber, feta cheese, and parsley; toss gently to combine.
3. 3 Add remaining 2 tablespoons olive oil, lemon juice, honey, Dijon mustard, and garlic to a small container with a lid; season with salt and pepper. Shake briskly until blended. Pour dressing over salad ingredients and toss to combine.
4. 4 Place salad in a serving dish; garnish with lemon zest and additional parsley sprigs, if desired.

Nutrition per serving